(Serves 4-6, cooking/prep time: 1h 30min)
• 45ml olive oil
• 12 mixed chicken pieces, about 1-1.2kg (legs, thighs, etc.)
• salt & pepper
• 1 onion, cut into thin wedges
• 125g streaky bacon, sliced
• 3 - 4 sprigs thyme
• 250g button/portobellini mushrooms (keep small ones whole, slice large ones in half)
• 15ml tomato paste
• 25ml cake flour
• 1/2 bottle red wine
• chopped Italian parsley, to serve
In a wide heavy-based pot/casserole, heat the oil over medium heat and fry the chicken pieces in 2 batches on the skin-side until golden, seasoning with salt and pepper. Remove the chicken with tongs and set aside.
Now add the onion, bacon and thyme to the pot and fry, stirring, until the onion starts to soften…
