Olive Oil1½ tbsp
Bacon3 rashers (100g) chopped dry-cured
Shallots12 small
Chicken Legs2 (460g)
Chicken Thighs4 (650g)
Chicken Breasts2 (280g)
Garlic3 finely chopped
Brandy3 tbsp
Red Wine600ml
Chicken Stock150ml
tomato puree2 tsp
thyme3 sprigs
Rosemary2 sprigs
bay leaves2
parsleygarnish
chestnut mushroom250g
plain flour2 tbsp
butter1 tsp