Step 1

Preheat oven to 180°C. Heat a large non-stick saucepan over medium-low heat. Add the chicken in 2 batches and cook for 3 minutes each side or until browned. Remove from pan.

Step 2

Add the bacon to the pan and cook, stirring occasionally, for 2 minutes. Reduce heat to low and add eschalots and onion. Cook, stirring, for 5 minutes or until onion softens. Add garlic and flour and cook, stirring, for 1 minute. Increase heat to medium-high and add the wine, stock, carrot, bay leaves and thyme. Stir until boiling.

Step 3

Place chicken in a large flameproof casserole dish and pour the wine mixture over the top. Cover and cook in preheated oven for 1 hour.

Step 4

Remove the casserole from the oven and stir in the mushrooms and marjoram. Cover and cook for a further 15 minutes.

Step 5

Remove from oven and use tongs to transfer chicken pieces to a plate. Cover with foil and set aside. Bring liquid to the boil over medium-high heat and boil, uncovered, stirring occasionally, for 10 minutes or until reduced by 1/Taste and season with salt and pepper if necessary.

Step 6

Return the chicken to the liquid and simmer until heated through. Serve with couscous.