**Get Started:**

1. 1. **Prepare the Chicken:** Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
2. 2. **Prepare the Fire:** Build a fire and allow it to burn down to a bed of hot embers. The goal is steady, moderate heat.

**Cooking:**

1. 1. **Brown the Chicken:** Place the Dutch oven over the embers. Add the olive oil and heat until shimmering. In batches (don't overcrowd the pot), brown the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.

2. 2. **Sauté Vegetables:** Add the diced bacon to the Dutch oven and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the mushrooms and garlic and cook for another 5 minutes, until the mushrooms are softened.  Lastly, add asafetida.

3. 3. **Flour and Deglaze:** Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot (deglazing). Bring to a simmer and cook for 5-7 minutes, allowing the alcohol to evaporate.
4. 4. **Combine and Simmer:** Add the chicken broth, tomato paste, and bouquet garni to the Dutch oven. Return the chicken and bacon to the pot. Bring to a simmer, then cover the Dutch oven.
5. 5. **Cook Low and Slow:** Carefully place some embers on top of the Dutch oven lid to create an even cooking environment. Maintain a low, steady heat, adjusting the embers as needed. Cook for 2-3 hours, or until the chicken is very tender and falling off the bone. Check periodically to ensure the liquid hasn't evaporated completely; add more broth if needed.
6. 6. **Finishing Touches:** Remove the bouquet garni. Stir in the butter to enrich the sauce. Taste and adjust seasoning with salt and pepper as needed.

**Serve:**

1. 1. Garnish with fresh parsley.
2. 2. Serve the Coq Au Vin hot, directly from the Dutch oven (carefully!). It's delicious with crusty bread, mashed potatoes, polenta, or egg noodles.

**Tips and Modifications:**

1. **Browning is Key:** Don't skip the browning step! It's essential for developing deep flavor.
2. **Wine Choice:** A good quality but not overly expensive red wine is best.
3. **Mushroom Variation:** Try using a mix of wild mushrooms for a more complex flavor.
4. **Brandy/Cognac:** For extra depth, add a splash of brandy or cognac after deglazing with the wine. Flame it carefully for a dramatic flair (but be safe!).
5. **Thickening the Sauce:** If the sauce isn't thick enough at the end, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce. Simmer for a few minutes until thickened.
6. **Vegetables:** Add any root vegetables for added texture and flavour - celeriac, parsnips, swede work well!