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1
Preheat the oven to 160 degrees C/325 degrees F/gas mark 3.
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2
Season the chicken pieces with salt and pepper.
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3
Heat a heavy flameproof casserole over a medium heat.
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4
Pour in the vegetable oil and, once it is hot, seal the chicken pieces by turning them over once or twice in the casserole, until golden brown all over.
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5
Remove from the casserole and set aside.
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6
Reduce the heat, add the baby onions and cook, stirring gently, for 4-6 minutes, until they start to colour.
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7
Add the bacon, mushrooms and thyme, and cook for a further 5 minutes.
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8
Add the red wine, allow it to bubble, and reduce the liquid by half.
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9
Reintroduce the chicken to the dish and pour over some of the chicken stock to cover three-quarters of the way up - some of the skin should stay clear of the liquid to brown.
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10
Place in the oven for 40 minutes, or until the chicken is cooked through.
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11
Test the pieces with a skewer - the juices will run clear when the chicken is cooked.
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12
If the sauce seems a little thin, remove the chicken and set it aside.
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13
Bring the sauce to the boil and let it reduce until it has a thicker consistency.
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14
Then pop the chicken back in the sauce to keep warm.
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15
To serve, place each drumstick and thigh piece on a plate and surround with the sauce.
