Method:

1. Preheat the oven to 180C/350F (fan).
2. Heat the oil a large casserole pan over a medium heat.
3. 2 tbsp oil
4. Add the bacon and fry for 6-8 minutes, stirring often, until golden.
5. 170 g (6 oz) smoked bacon lardons
6. Remove from the pan, using a slotted spoon (leaving the oil behind) and place in a bowl.
7. Add the chicken to the pan and sprinkle on the salt and pepper. Turn up the heat to medium-high, and fry the chicken for 5 minutes, turning occasionally, until lightly browned (it doesn’t have to be cooked through at this point).
8. 8 skinless chicken thigh fillets, ½ tsp salt, ½ tsp black pepper
9. Turn the heat back down to medium and add the onion. Fry for 2-3 minutes, stirring often, until the onion starts to soften.
10. 1 medium onion
11. Add the garlic and fry from a further minute, stirring constantly.
12. 3 cloves garlic
13. Add the tomato puree and flour and stir together for a minute, to coat the chicken, then slowly pour in the wine while stirring constantly.
14. 2 tbsp tomato puree, 2 tbsp plain, 180 ml (3/4 cup) white wine
15. Let the liquid bubble for a minute, until slightly reduced.
16. Stir in the stock, then add the mushroom, carrots, bay leaves and thyme.
17. 360 ml (1 ½ cups) chicken stock, 150 g (5.3oz) baby chestnut mushrooms,, 2 medium carrots, 2 bay leaves, 3 stalks fresh thyme
18. Stir together and bring to a gentle simmer. Then turn the heat off, place a lid or some foil on the dish and place in the preheated oven for 30 minutes. Remove the lid for the last 15 minutes – this helps to brown the chicken a little more.
19. Give everything a stir, then sprinkle the cooked bacon lardons on top and place back in the oven for one more minute, to warm the bacon through.
20. Serve over creamy mashed potato with a sprinkling of fresh parsley.
21. Creamy mashed potato, Freshly chopped parsley