30g (1oz) butter 1tbsp sunflower oil 1.5kg (3lb) chicken, cut into 8 serving pieces 125g (4oz) streaky bacon rashers, cut into strips 8 small shallots or pickling onions 250g (8oz) button mushrooms 30g (1oz) plain flour 300ml (1/2 pint) chicken stock 300ml (1/2 pint) red wine 1 bouquet garni 1 large garlic clove, crushed salt and black pepper 2tbsp chopped parsley to garnish.

1- Melt the butter with the oil in a large flameproof casserole. Add the chicken, and cook for 10-12 minutes until browned all over. Lift out and leave to drain on paper towels.
2- Spoon off any excess fat, then add the bacon shallots or onion, and mushrooms, and cook over a high heat, stirring, until golden brown.
3- Lift the mixture out of the pan with a slotted spoon and leave to drain thoroughly on paper towels.
4- Add the flour to the pan, and cook for 3-5 minutes, stirring constantly until lightly browned. Gradually pour in the stock, then the wine, stirring until smooth.
5- Return the chicken, bacon, shallots, and mushrooms to the casserole, and add the bouquet garni, and garlic. Season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 180C (350F, Gas 4) for 45 minutes or until the chicken is tender when pierced with a fork.
6- Sprinkle the chicken with the chopped parsley and serve hot.