Classic coq au vin (chicken stew)

Heat 1 tsp olive oil in a saucepan. Cook 2 x 88g lean chicken lovely legs until browned. Set aside. Cook 2 echalots and 40g button mushrooms until golden. Add 1 garlic clove (crushed) and cook until fragrant. Add chicken, 1 tbs brandy, 1 bay leaf, ½ tsp fresh thyme (finely chopped), 2 tbs red wine, 1/3 cup chicken stock, 2 baby (chat) potatoes and ½ carrot (chopped). Simmer until vegetables are tender and chicken is cooked through.