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Ingredients

• 12 shallots or button onions
• 1½ tbsp garlic-flavoured olive oil
• 55 g (2 oz) lean back bacon, cut across into thin strips
• 12 chestnut or button mushrooms
• 4 chicken joints such as breasts, about 170 g (6 oz) each, skinless
• several sprigs of parsley, stalks bruised
• several sprigs of fresh thyme
• 1 bay leaf
• 150 ml (5 fl oz) chicken stock, preferably home-made
• 360 ml (12 fl oz) full-bodied red wine, such as Burgundy
• 300 g (10½ oz) carrots, cut into chunks
• pinch of caster sugar
• 1 tbsp cornflour
• salt and pepper
• chopped parsley to garnish

Description

Think Of A French Country-style Meal And Chances Are Your Mind Will Conjure Up The Image Of Chicken Simmering In Robust Red Wine. This Up-dated Version Of A Classic Bistro Dish Contains Shallots, Mushrooms And Carrots, So The Only Accompaniment Needed Is

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