In a frying pan over a high heat, add a little oil and then the chicken in portions to brown the meat.
1.5 kg chicken, olive oil
Remove the browned chicken from the frying pan and put to one side.
Add the shallots, bacon, thyme, rosemary and garlic into the casserole dish and cook until browned.
50 g streaky bacon, 6 large shallots, 4 cloves garlic, 2 sprig thyme, 2 sprig rosemary
When the shallots, bacon etc are browned sprinkle the flour over the mixture.
½ tbsp plain flour
Pour in the wine and reduce the heat to medium until it has reduce in volume by half.
500 ml red wine
Add 500ml of chicken stock to the casserole dish.
500 ml chicken stock
Still on a medium heat, add the chicken to the casserole dish and allow to simmer for about 45 minutes. Make sure the lid is on but at an angle to avoid pressure build up. I use a wooden spoon laid across the pan to prop it open.
At this stage, taste the sauce to make sure it is perfect. Season if required.
Put the mushrooms and lardons in a small frying pan and brown with a little butter.
250 g smoked bacon lardons, 20 fresh button mushrooms
When brown, add to the chicken and sauce.
Serve in warmed dishes with a sprinkle of chopped parsley.