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Ingredients

• 25g/1oz butter

• 150g/5½oz shallots, peeled but left whole

• 5 garlic cloves, crushed

• 150g/5½oz streaky bacon, cut thickly

• sprig of fresh thyme or a good pinch of dried

• 350g/12½oz button mushrooms

• 500ml/16½fl oz good red wine

• 500ml/16½fl oz chicken stock

• 2 tbsp balsamic vinegar

• 1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)

• small bunch flatleaf parsley, chopped

• salt and crushed black pepper

Description

Try James Martin's Version Of This French Classic. Serve With Olive Oil Mash Or Good Bread.

BBC