红酒烩鸡Coq Au Vin（烤箱版）

将红酒和白兰地倒入锅中，沸煮5分钟直到液体蒸发了三分之一。静置。

Pour the wine and brandy into a pan and boil for 5 minutes, until reduced by a third. Set aside.

将洋葱放在碗里并倒入开水，静置5分钟后擦干，剥开并切成两半。与芹菜、萝卜、蒜瓣、月桂叶和百里香一起放入碗中与鸡肉混合。

Place the onions in a bowl, pour over boiling water and leave for 5 minutes. Drain, cool, peel and halve. Put in a bowl with the chicken, celery, carrots, garlic, bay and thyme.

倒入红酒，轻微翻拌上色，加盖隔夜冷却。

Pour over the wine, turn to coat. Cover and chill overnight, turning occasionally.

第二天，烤箱预热180度。捞出并擦干鸡肉，保留红酒。用面粉包裹鸡肉。

The next day, preheat the oven to 180℃/fan 160℃/gas 4. Drain the chicken, reserving the wine. Pat dry the chicken on kitchen paper. Toss in the seasoned flour to coat.

在砂锅中中火加热黄油和橄榄油。加入咸猪肉炒3-4分钟直到金黄。捞出放置一边。

Heat the oil and butter in a large casserole over a medium heat. Add the pancetta and cool, stirring occasionally, for 3-4 minutes, until golden. Remove with a slotted spoon and set aside.

将鸡肉平铺于砂锅中翻炒5分钟，直到表面金黄。捞出放置一边。

Add the chicken to the hot casserole (in a snug, single layer), and cook for 5 minutes, turning occasionally, until browned all over. Remove and set aside.

加入沥干的蔬菜和香料，一边煮一边搅拌3-4分钟。加入1汤匙面粉，煮1分钟，然后慢慢地加入红酒。用盐和胡椒调味，加入鸡肉和咸猪肉，加热至沸腾。

Add the drained vegetables and herbs to the casserole with the mushrooms and cook, stirring, for 3-4 minutes. Add 1 tablespoon flour, cook for 1 minute, then slowly stir in the wine. Season, return the chicken and pancetta to the pan, and bring to the boil.

加盖或者包上锡纸在烤箱中烤30分钟。出炉后用欧芹点缀，佐土豆泥上桌。

Cover and cook in the oven for 30 minutes. Garnish with parsley and serve with mash.