Coq au Vin Rouge

1 chicken (4-4 1/2 pounds), cut into six pieces2 1/2 cups red wine, preferably BurgundyBouquet garni (bundle of fresh thyme, parsley, bay leaf and celery leaves)Salt and freshly ground black pepper to taste2 tablespoons olive oil4 tablespoons butter1 ounce bacon, cut into small bits, optional1 1/2 tablespoons brandy1 clove garlic, peeled, smashed and worked into a paste 1/4 pound fresh mushrooms, quartered if small or cut into sixths3 ounces peeled pearl onions or diced Spanish onion 1/4 cup chicken stock, optionalIf possible, marinate the chicken in the red wine with the bouquet garni overnight; keep covered in the refrigerator. Drain well, saving the liquid and herbs; pat the chicken dry. Season the chicken thoroughly with salt and pepper. Heat the oven to 350 degrees. Warm a 2-quart, oven-proof, heavy-bottomed pan. Add the olive oil, and when hot add the butter and bacon. After the butter stops sizzling, add the chicken pieces and brown on all sides. Add the mushrooms and onions and continue to cook lightly. Remove pan from heat and flame with the brandy.When flame subsides, add the reserved red wine and bouquet garni, plus the garlic. Add the stock if you're using a larger bird and need more liquid; bring to simmer.Cover the pan and place in the oven about 20 minutes until the meat is tender and juices run clear. Remove from the oven; plate the chicken in deep large soup plates. Place the pan over medium heat and cook at a medium simmer until the liquid is reduced by half, about 4 minutes. Remove the bouquet garni and pour the sauce over the chicken. Serves two to four.Chef Mich 1/8l Foley, Le Petit Paris, Chicago