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1
Combine chicken, red wine, bay leave and thyme in a large bowl.
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2
Leave chicken to soak in the fridge overnight.
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3
The next day, remove the chicken pieces from the red wine mixture, dry the chicken pieces with kitchen towels.
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4
Reserve the red wine mixture.
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5
Heat up a bit of oil in a pot over medium high heat, place chicken skin side down and leave to brown.
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6
Flip and brown the other side as well.
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7
Do this in a few batches and do not overcrowd the pot.
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8
Set browned chicken aside for later use.
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9
Discard the oil leaving just a bit behind in the pot, add bacon and fry until browned.
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10
Add in butter, followed by shallots and garlic, fry until fragrant and lightly browned.
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11
Mix in celery, carrots and mushrooms, fry for a few minutes.
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12
Stir in plain flour.
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13
Mix well.
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14
Pour in brandy to deglaze the pan.
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15
Add red wine mixture, chicken stock, tomato paste and chicken pieces.
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16
Bring to boil then lower heat to simmer for about 45 minutes to an hour or until chicken is tender.
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17
For a thicker sauce, remove the chicken pieces once cooked.
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18
Increase heat and cook the sauce for a few minutes until the liquid is reduced.
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19
Return the chicken back into the pot.
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20
Throw in a handful of coarsely chopped fresh parsley just before serving.
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21
Season to taste with salt and pepper.
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22
Serve and enjoy!
