150g chopped bacon
30g butter
2tbs vegetable oil
2 medium shallots
a large carrot
2 ribs of celery
2 cloves of garlic
2 tbsps flour
1.25 ltrs of red or white wine
4 or 5 small sprigs of thyme
3 bay leaves
200g sliced mushrooms
Cook the bacon and brown the chicken pieces in the oil and buttersetting aside
Slice the onion, carrot and celery sauté
Add the herbs and seasonings deglaze with the white wine
Return the meat to the pan and cook until chicken is completely cooked
Remove and reduce the sauce until it thickens
Serve on white rice
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