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Heat olive oil in a dutch oven or large pot over medium heat.
Add the garlic and sauté for 2-3 minutes. Add mushrooms and stir well. Cook until mushrooms reduce and soften, about 8-10 minutes.
Stir in onions, carrots and tomato paste and cook for 5 minutes. Pour in the broth, red wine, brandy, lentils, parsley, thyme, bay leaves, Herbes de Provence, salt, and pepper. Stir well and bring to a boil. Once boiling, reduce heat to medium low and cover. Simmer for 45 minutes, stirring once every 10 minutes or so.
After 45 minutes, heat a small saucepan over low. Add butter, let it melt, then whisk in flour to make a roux. Whisk until there are no lumps and allow to cook for a minute or two.
Stir roux into the coq au vin. Simmer uncovered for an additional 15 minutes until thick and creamy. Serve over mashed potatoes, polenta or pasta, or simply with crusty French bread.