Slow-cooked coq au vin

Name: Slow-cooked coq au vin
Prep time: 25 min
Cook time: 8 h 30 min
Total time: 8 h 55 min
Cuisine: French
Ingredients: 1.6kg whole chicken or 4 chicken marylands; 200g speck, cut into small strips; 2 garlic cloves, crushed; 60ml (1/4 cup) brandy; 35g (1/4 cup) plain flour; 500ml (2 cups) chicken style liquid stock; 100g butter, chopped; 8 French shallots; 20.00 gm caster sugar; 125ml (1/2 cup) water; 36.40 gm olive oil; 300g button mushrooms, trimmed; 40.00 ml chopped fresh continental parsley; Fresh thyme sprigs, to serve; Crusty bread rolls or baguette, to serve; 750ml (3 cups) pinot noir; 2 carrots, thickly sliced; 2 celery sticks, trimmed, thickly sliced; 1 brown onion, cut into wedges; 3 garlic cloves, crushed; 3 French shallots, peeled, halved; 2 tsp black peppercorns; 2 dried bay leaves; 10 sprigs fresh thyme; 2.40 gm salt