Ingredients:
* 1 x large chicken, cut into 8 joints
* 1 large plateful seasoned flour (plain flour mixed with salt and pepper)
* 225g lardons, chopped
* 16 button onions
* 2 sprigs fresh thyme
* 2 bay leaves
* 725 ml red wine (1 bottle – use wine you'd drink!)
* 225g small mushrooms
* salt and pepper
* Olive oil
* Freshly ground black pepper
* Salt
Method:
Lightly dust the chicken pieces in the seasoned flour. Heat the oil in a pan and fry the chicken until coloured all over. Remove the chicken and place them in the cooking pot – the dish will have to be deep and wide enough to arrange the chicken in one layer and completely cover them with liquid later.
Using fresh oil in the pan, saute the lardons until browned and add them to the chicken, then finally brown the onions a little and add them too. Next place 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, whisking all the time until the sauce has thickened. Then serve the chicken with the sauce poured over.
Mashed potato makes a perfect accompaniment!