Here's my version
for four or more
1 large onion, chopped
8 Red shallot onions
5 garlic cloves
4 rashers bacon, keep the fat on
200g butter
Olive oil
250g button mushrooms - get small ones that don't need cutting
1 roasting chicken [whole or pieces]
2 - 3 cups good red wine
Chicken stock
2 - 3tbsps Tomato pasta sauce, or puree [link to my recipe]
Salt and Pepper
Thyme
Method
In a heavy-based saucepan, or in a stovetop and ovenproof cast iron casserole, in some olive oil, seal and slightly brown the chicken on all sides. Take the chicken out.
Add the butter then fry the chopped onion and garlic until golden, add the bacon and fry until cooked.
Put the chicken back in and mix it around with the bacon, onions and garlic. De-glaze with the red wine which should half cover the chicken. Add the tomato sauce/puree and chicken stock to almost cover the chicken.
Add the shallots and mushrooms and half the thyme.
Bring the liquid to the boil then cover and simmer for at least 25 minutes, or put it into the oven on 280C degrees. It will take longer if you're cooking it in the oven.
When the chicken is cooked and the remaining thyme and serve with potatoes and green vegetables.
