• 1 x 1kg chicken, cut into 8 pieces
  • 5 tbsp plain flour
  • 75ml olive oil
  • 250 g smoked bacon, cut in pieces
  • 1 onion, chopped
  • 2 carrots, peeled and roughly chopped
  • 2 leeks, trimmed, washed and roughly chopped
  • 250g shallots, peeled, but left whole
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 100 ml cognac
  • 1 bottle red wine, preferably from Burgundy
  • 100ml chicken stock
  • 250g fresh mushrooms, trimmed and thickly sliced


Season flour with salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken pieces on a plate and season again. Heat 4 tbsp of oil in a large shallow pan and brown the chicken. Add the bacon to the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken pieces to a plate. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil. Add the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 minutes, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms