8 pieces of free-range chicken – drumsticks and thigh chops (bone-in)
2 tbsp extra virgin olive oil
100g free-range bacon, diced
4 garlic cloves, minced
4 fresh thyme sprigs
1 bay leaf
2 tbsp low salt tomato paste
2 cups low salt chicken stock
350ml red wine – shiraz, ideally Burgundy
1 brown onion, diced
3 carrots, cut into rounds approximately 2 cm thick
1½ tbsp of all-purpose flour
250g of brown mushrooms, thinly sliced
1 tbsp all-purpose flour
2 tbsps fresh parsley, chopped to serve
On the stove heat oil in an oven-safe pot, add the bacon and cook until crispy.
Add the chicken and brown for around 4-5 minutes on each side.
Now add onion, mushrooms, bay leaf, tomato paste, thyme and carrots to the pot and toss for 5 minutes.
Add garlic and stir for a further 1 minute.
Dissolve the stock cube in 2 cups of hot water, add flour and whisk to ensure there are no lumps. Stir stock and wine through the pot gently and simmer for 30-40 minutes or until the chicken is tender.
Remove bay leaf and thyme sprigs prior to serving.
Sprinkle with fresh parsley to serve.