8 pieces of chicken, or a 2.5 kg chicken jointed (I used chicken thighs)
725 ml red wine
1 rounded tablespoon of butter and 1 level tablespoon of flour, combined to make a smooth paste
1 tbsp of oil
225g unsmoked streaky bacon
16 button onions
2 garlic cloves
2 sprigs of fresh thyme
2 bay leaves
225g dark gilled mushrooms
salt and freshly milled black pepper
chopped fresh parsley to ganish (optional)
Now de-rind and cut the bacon into fairly small cubes, brown them also in the frying pan and add them to the chicken, then finally brown the onions a little and add them too. Next place the crushed cloves of garlic and the sprigs of thyme among the chicken pieces, season with freshly milled pepper and just a little salt, and pop in a couple of bay leaves. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid.
Remove the chicken, bacon, onions and mushrooms and place them on a warmed serving dish and keep warm. (Discard the bay leaves and thyme at this stage.) Now bring the liquid to a fast boil and reduce it by about one third. Next, add the butter and flour paste to the liquid. Bring it to the boil, whisking all the time until the sauce has thickened, then serve the chicken with the sauce poured over. If you like, sprinkle some chopped parsley over the chicken and make it look pretty.