Ingredients

Method

Preheat the oven to 150ºC / 300ºF

Cut the bacon into lardons. Put the oil in an oven proof dish and saute the lardons until cooked. Remove with a slotted spoon.

Place the chicken portions into the pan and brown all the pieces all over.

Add the onions and the mushrooms to the pan and saute until cooked and the onions are just slightly browned. Remove with a slotted spoon. Discard any oil that is left in the pan.

Add the red wine and stock to the same pan and bring to the boil. Put the bay leaf, Garlic and thyme in a piece of muslin and tie the top and place in the stock. Add the chicken portions and bring back up to the boil.

Place the pan into the oven and cook for 30-40 minutes. You can also cook it very slowly on the stove top on a low heat until the chicken is cooked. Remove the chicken and place on a serving platter or a warmed dish and garnish with the mushrooms and onions.

Degrease the stock in the pot by using a spoon and skimming the top of the stock or use a piece of kitchen paper and dab the oil with the kitchen paper. Now bring the stock to the boil and reduce the liquid to about a litre.

Mix the butter and flour together in a bowl and add a spoonful at a time to the sauce and whisk it in until you have the correct consistency.

Strain the sauce over the chicken and garnish with some parsley.