Ingredients: 

6 chicken drumsticks  

6 bone in chicken thighs 

200 g thick bacon or smoked ham, cubed  

12 pickling onions 

12 button mushrooms  

1 large onion finely diced 

1 medium carrot grated  

3 cloves garlic, crushed 

3 fresh thyme sprigs (or 2 tsp dried)  

4 bay leaves 

75 g butter  

60 g flour 

300ml chicken stock, heated  

375 ml red wine 

3 Tbsp tomato paste  

salt and fresh ground pepper  

Method: 

1.Melt the butter in a heavy bottomed saute pan. Season the chicken with salt and pepper. 

2.Brown the seasoned chicken on all sides. Remove and place in a large casserole dish. Set aside, 

3.In the saute pan, add the onions, bacon or ham, and brown evenly. Add to the chicken in the casserole. 

4.In the saute pan, brown the mushrooms, then add them to the casserole dish. 

5.Add 25g butter to the saute pan, melt, then add the chopped onion and grated carrot. 

6.Cook that mixture for 3 minutes, stirring constantly. Then, add the flour. 

7.Whisk in the heated chicken stock, then the red wine, garlic, tomato paste, bay leaves and thyme. 

8.Reduce heat and simmer for 3 minutes. If the sauce mixture is too thick, add more stock and/or red wine. Add to the ingredients in the casserole dish. 

9.Cover and cook in a preheated 170 deg C oven for approximately 1 hour 15 minutes. 

10.Skim off any fat or impurities rising to the surface. 

Note: 

This dish is best cooked the day before you need it. This allows the flavours to develop. Simply, reheat when needed.