Courtesy of Angela Tilly
750 ml medium to full-bodied French red wine (Côtes du Rhône)
1 tbs vegetable oil (extra-virgin olive oil)
chicken: 4 drumsticks and 4 thighs (skin on)
200g pack Waitrose Danish Smoked Lardons (green streaky bacon)
12 shallots, peeled and left whole (baby onions)
4 cloves garlic, chopped
several sprigs fresh thyme
2 fresh bay leaves, torn
300ml hot chicken stock
250g cup mushrooms, cleaned and halved (Chestnut mushrooms)
Boil wine in a medium pan for about 5 minutes, or until reduced by a third.
Heat the oil in a large heavy-based saucepan with a lid. Add the chicken and fry for 8-10 minutes, or until skin is well browned, turning frequently. Remove with a slotted spoon, drain on kitchen paper and set aside.
Add the bacon and shallots to the pan and fry for 4-5 0minutes, or until lightly browned, then stir in the ﬂour and continue cooking for a further minute.
Return chicken to the pan with the garlic, thyme, bay leaves, reduced wine and stock. Bring to the boil, cover and simmer gently for 45 minutes to 1 hour, or until chicken is thoroughly cooked and the juices run clear when pierced with a sharp knife.
Add the mushrooms and cook for a further 10 minutes. Season. Serve with boiled carrots, steamed green beans and mashed potatoes.