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1
Put the chicken joints, garlic and wine in a glass bowl and marinate for a few hours or overnight in the fridge.
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2
When ready to cook , preheat oven to 350F, (180C for fan assisted or 160C, gas mark 4).
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3
Remove the chicken from the marinade (keep the marinade for later).
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4
Drip or pat chicken pieces dry.
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5
If you so desire, you can dredge them in flour before frying.
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6
Heat the oil in a large non-stick frying pan, add the shallots and sweat for 10 minutes until browned & slightly soft.
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7
Transfer to a casserole or oven proof dish with a lid.
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8
Then add the chicken to the same oily pan and brown it all over.
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9
Add the browned chicken pieces to the casserole with the shallots.
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10
Next, add the mushrooms & bacon to the pan and cook until browned.
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11
Add these into the casserole.
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12
Take the marinade, chicken (or veg) stock, the bay leaf and thyme & add to the pan.
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13
Bring it to simmering point for a few minutes to melange the flavors.
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14
Pour this over the ingredients in the casserole dish & cook covered in the oven for around an hour to an hour and 20 mins.
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15
When it's cooked, remove from the oven.
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16
You can either eat it like this, or for a thicker sauce, gently take the chicken and shallots out & leave covered to rest.
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17
Wisk in the flour (or some cornflour) to the remaining sauce while it's simmering.
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18
Once it has reduced slightly & thickened, return the chicken, shallots & juices.
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19
Throw in the parsley, season to taste & serve!
