Instructions

1. 1

   Pour the wine into a medium pan and boil for about 5 minutes, or until reduced by a third.

   
   

2. 2

   Heat the oil in a large, heavy-based saucepan with a lid. Add the chicken and fry for 8-10 minutes, until the skin is well browned, turning frequently (you may need to do this in batches). Remove with a slotted spoon, drain on kitchen paper and set aside.

   
   

3. 3

   Add the bacon lardons and shallots to the pan and fry for 4-5 minutes, or until lightly browned, then stir in the flour and continue cooking for a further minute.

   
   

4. 4

   Return the 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 the chicken is thoroughly cooked and the juices run clear when pierced with a sharp knife.

   
   

5. 5

   Add the mushrooms and cook for a further 10 minutes. Season. Serve with boiled carrots, steamed green beans and some potatoes which have been mashed together with a knob of butter and a splash of milk.