Recipe Cook Time
Preheat the oven to 200C.
Mix the pepper with the flour and coat the chicken pieces thoroughly.
Heat a large frying pan on a medium heat. Add 2 tbsp of oil and when it becomes hot, tip in the bacon. Fry until it becomes brown.
Then tip in the onions and fry till they turn golden brown on the outside. Add the mushrooms and fry for 2 minutes.
Transfer the bacon, onions and mushrooms into a heatproof casserole dish with a lid.
Add the remaining oil and the butter in the frying pan and fry the chicken 5-7 minutes until it is browned on the outside. Place the chicken in the casserole with the vegetables.
Pour the wine into the frying pan and bring to the boil scraping any sediment from the bottom of the pan, then pour over the ingredients in the casserole.
Place the chicken stock, garlic, bay leaves and thyme in the fry pan and bring to the boil.
Add the stock and herbs to the chicken.
Cover the casserole dish and cook in the oven for 1 hour or until the chicken is tender.
Serve with boiled potatoes and carrots.