1. Dry fry bacon for approx five minutes until the bacon turns crispy. 2. Add the chicken thighs and shallots to the pan and cook for five minutes, sealing the chicken on all sides. 3. Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning. 4. Stir well and bring to the boil. 5. Either simmer for approx 1.5hrs on a low heat if cooking on the hob; cover and bake at approx 150c for 1.5hrs if using the oven, or cook in the crock pot on low for approx 8-10hrs. 6. Sift the flour into the pan and stir well until the sauce thickens slightly. 7. Sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
