Instruction

• Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish
• Tip in the bacon and fry until crisp
• Remove and drain on kitchen paper
• Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over
• Remove and set aside with the bacon
• Pat the chicken pieces dry with kitchen paper
• Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned
• Remove, then repeat with the remaining chicken
• Remove and set aside
• Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze
• The alcohol should sizzle and start to evaporate so there is not much left
• Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again
• Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan
• Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr
• Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan
• Add the mushrooms and fry over a high heat for a few mins until golden
• Remove and keep warm
• Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish
• Remove the bouquet garni
• To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon
• Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk
• Simmer for 1-2 mins
• Scatter the mushrooms over the chicken, then pour over the wine sauce
• Garnish with chopped parsley