Carve chicken into 8 pieces, season with salt and season with pepper. Remove the skin from the shallots, mushrooms and garlic. Heat oil or butter in a frying pan, fry chicken pieces until golden brown on all sides.
After frying, remove chicken pieces from pan and place in a shallow dish or roasting pan. Drain fat from pan and fry bacon cubes in the remaining fat. Add shallots, mushrooms and garlic and fry briefly. Mix in the paradeis pulp and extinguish with the chicken stock.
Add wine, spices and briefly simmer.
Pour wine over chicken pieces. The chicken pieces should be covered, but not “drown”. Put the Reindl in the oven – middle rack – and cook at about 150 °C for about 1 hour.
Arrange coq au vin on plates. Serve with parsley potatoes or baguette.
Our tip: Use bacon with a fine, smoky note!