Chicken drumsticks coq au vin

Heat 1 Tbsp of the oil in a large non-stick frying pan over a medium-high heat. Add eschalots and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to the bowl of a 7L slow cooker.

In the same pan, cook bacon and mushrooms, stirring occasionally, for 5 minutes or until lightly browned.

Spoon bacon mixture over browned vegetables.

Put chicken drumsticks in a large bowl and season. Add flour, tossing to coat.

Heat 1 Tbsp of the remaining oil in same pan. Add ½ of the chicken and cook, turning occasionally, for 5 minutes or until browned all over.

Transfer chicken to slow-cooker bowl and repeat Step 5 with remaining chicken and oil.

Add wine, tomato paste, garlic, bay leaves, thyme and brandy to bowl. Cover with lid and cook on low heat for 8 hours.