Marinate the chicken overnight for this full-flavoured dish.
1 free-range chicken (about size 15), cut into 8-10 pieces
16 baby onions, peeled and trimmed
3 cloves garlic, crushed
1 medium carrot, peeled and cut into rounds
1 bay leaf
2 sprigs thyme
1 tsp black peppercorns
500ml red wine (eg burgundy or shiraz)
1 tbsp olive oil
1 tbsp butter
600g button mushrooms
6 slices bacon, roughly chopped
2 tbsp finely chopped parsley
In a large bowl, place the chicken, onions, garlic, carrot, bay leaf, thyme and peppercorns. Pour over the wine, making sure all the ingredients are covered. Cover with clingfilm and refrigerate overnight.
Remove the chicken and vegetables, and pat the chicken dry with paper towel. Strain the wine and set aside.
Heat the oil in a large pan, add the chicken and brown well. Remove and place in a large, heavy-based pot with a lid. Add the vegetables to the same pan, cook until just tender and add to the chicken. Pour the reserved wine over the chicken and vegetables.
Bring to the boil then turn the heat down and simmer, covered, for 1 hour, or until the chicken is cooked through and tender. In a separate pan, heat the butter and saute the mushrooms and bacon for 8-10 minutes. Add to the chicken and cook for another 10 minutes.
Serve sprinkled with parsley.