Instructions

1. Preheat the oven to 180C/350F/gas mark 4.
2. Heat the oil a large, non-stick saucepan over a medium heat. Add the chicken in 2 batches and cook for 5 minutes, or until browned. Remove from pan.
3. Add the bacon and stir until starting to brown. Reduce the heat to low and add the onions. Cook for 5 minutes or until they are starting to soften. Add the garlic and flour and cook, stirring, for a minute. Increase the heat and add the wine, stock, carrot, bay leaves and thyme. Bring to the boil.
4. Place the chicken in a large casserole dish and pour the wine mixture over it. Cover and cook in the oven for 1 hour. Remove the casserole dish, add the mushrooms and cook for a further 15 minutes uncovered.
5. Remove from the oven and transfer the chicken to a plate. Cover loosely with foil and leave to rest. Bring to he liquid to the boil and cook, uncovered for 10 minutes or until reduced by 1/3. Season with salt and pepper. Return the chicken to the pot and simmer until heated through.
6. Serve with boiled potatoes or chunks of bread.