Par-cook the eschalots in boiling water for 5 minutes, drain and set aside.

Heat the oil in a large deep frypan or casserole pan over medium heat. Add pancetta and cook, stirring, for 2-3 minutes until starting to crisp. Season chicken, then add to the pan and cook for 5-6 minutes until lightly browned. Add flour and stir to coat chicken, then stir in the garlic, mushrooms and tomato paste.

Once everything is well combined, add the stock, wine, thyme, bay leaves and eschalots. Season well, bring to the boil, then reduce heat to medium-low and simmer for 20 minutes or until the chicken is cooked through and the sauce has thickened.

Serve the coq au vin in deep bowls with parsley and toasted baguette to mop up the lovely sauce.