1 large chicken , about 2-2.5kg, jointed
1 garlic clove , crushed
1 bottle red wine
12 shallots , peeled
250g smoked bacon , diced
300g mushrooms , sliced
400ml chicken stock
1 bay leaf
1 sprig thyme
20g plain flour
1 bunch flat-leaf parsley , chopped
Put the chicken joints, garlic and wine in a non-metallic bowl and marinate overnight in the fridge.
The next day, heat the oven to 180C/fan 160C/gas 4. Remove the chicken from the marinade (keep the marinade for later). Pat the chicken dry with kitchen paper.
Heat 1 tbsp oil in a large non-stick frying pan, add the shallots and cook for 10 minutes until golden. Scoop out with a slotted spoon and transfer to a casserole.
Add the chicken to the same pan and cook, turning until browned all over. Add to the casserole with the shallots.
Add the bacon and mushrooms to the pan and cook until browned then add into the casserole.
Add the marinade, stock, bay and thyme to the frying pan and bring to the boil to deglaze. Season and tip into the casserole. Cover with a sheet of baking parchment, put on the lid cook in the oven for 1 hour.
When cooked take out of the oven, remove the chicken and shallots with a slotted spoon to a serving dish and keep warm. Sift the flour over the remaining sauce and whisk in until smooth. Put on the heat and simmer until the sauce thickens. Stir in the parsley and pour over the chicken.