Step 1

Heat 1 tablespoon oil in a large saucepan over high heat. Add chicken. Cook, turning, for 5 minutes or until browned. Transfer to a plate.

Step 2

Heat remaining oil in pan. Add bacon, onion and garlic. Cook, stirring, for 3 minutes or until bacon is lightly browned. Add flour. Cook, stirring, for 1 minute. Stir in wine. Bring to the boil. Cook for 2 minutes or until liquid has reduced slightly. Return chicken and juices to pan. Add stock, tomato paste, thyme and mushroom. Bring to the boil. Reduce heat to low. Simmer, covered, for 45 minutes, stirring once.

Step 3

Add peas. Simmer, covered, for 5 minutes or until heated through. Remove and discard thyme sprigs. Serve with bread.