Pre-heat an oven to 180c.
In an ovenproof pan for which you have a lid, fry the bacon in oil until it begins to cook. You want the pan on medium-high heat.
Add the mushrooms and the chicken and fry until everything starts to brown.
Add the baby onions and season everything with salt. Keep stirring so that the flour doesn’t burn.
Once the onions have started to colour, strain the reduced wine into the pan and stir to bring to temperature.
Once it begins to simmer, put the lid onto the pot and transfer to the oven, cooking for roughly an hour and a half. You might want to check the liquid level as it cooks. If it reduces too far, just add a little water.
Once that hour and a half is up, remove the lid and cook for a further half an hour to crisp up the top layer.
You can then remove the Coq au Vin from the oven and season with any additional salt and black pepper you might require. You could also stir in a little butter at this stage if you would like to further thicken the sauce.