1. Pat the chicken dry and sprinkle with salt and pepper.
2. Cut the carrots into small slices. Cut the oyster mushrooms into pieces.
3. Make the stock with low FODMAP stock.
4. Fry the bacon in a frying pan for a few minutes. Add the carrots and oyster mushrooms and fry for about 4 minutes.
5. Add a little oil to the pan if necessary and brown the chicken legs on all sides for about 5 minutes. They do not have to be cooked yet.
6. Put the mixture of bacon and vegetables in the slow cooker. Place the chicken legs on top. Then add 1.5 tsp fresh thyme, 1.5 tsp fresh rosemary, 2 bay leaves, and the green of 2 stalks of spring onion.
7. Pour in 500 ml red wine and 250 ml stock.
8. Cook for 6 hours on low setting. Serve the coq au vin with, for example, some low FODMAP mashed potatoes or potato croquettes.

Without a slow cooker

1. Follow the above up to and including step 5, but do this in a large frying pan.
2. Add the bacon and vegetables back to the chicken.
3. Then add 1.5 tsp fresh thyme, 1.5 tsp fresh rosemary, 2 bay leaves, and the green of 2 stalks of spring onion. Deglaze with 500 ml red wine and 250 ml stock.
4. Bring to a boil, then turn the heat down a bit and put a lid on the pan. Let the coq au vin stew for 1.5 hours.