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Bring red wine to the boil and reduce slightly, then leave to cool.
While the wine is cooling, prepare the chicken and lardons. Add the chicken, lardons, bouquet, onion, celery, and carrot to a bowl and cover with the reduced wine. Leave to marinate overnight or 4 hours as a minimum.
Pour the marinated meat/veg into a sieve and leave to dry before frying. Start by coloring the chicken, followed by the lardons, followed by the veg. Once the veg is colored add the plain flour and cook for a couple of minutes.
Slowly add the red wine to make a sauce, check seasoning and add back all your colored meat + veg.
Cook at 150C for approx. 30 minutes.
Cook your mushrooms in a frying pan with oil and seasoning. Remove your vegetables and bouquet from the cooked coq au vin and add your mushrooms and parsley to finish.