Step 1

Rinse and dry the chicken

Step 2

Joint the chicken into 6 or eight pieces

Step 3

Melt 25 g ( 1 oz) of the butter in a pan or wok with the olive oil and fry the lardons until browned

Step 4

Place the lardons in a 3 pint ovenproof casserole dish

Step 5

In the wok, fry the chicken pieces until brown and sealed, add to the casserole dish

Step 6

To peel the shallots, soak for 20 seconds in boiling water, then plunge into cold water.

Step 7

Gently fry the shallots and celery for 5 minutes then add to the casserole dish

Step 8

Melt the remaining butter in the wok and fry the mushrooms for 3 minutes, set aside

Step 9

Add the garlic to the wok and fry for 30 seconds, then stir in the seasoned flour until the fat is absorbed

Step 10

Add the wine, water herbs and salt and pepper to taste and simmer until it thickens a little

Step 11

Pour the wine mixture over the chicken pieces

Step 12

Cover with a lid or tin foil and cook for 3 hours, 45 minutes

Step 13

Drain any surface fat with kitchen paper

Step 14

Remove the bay leaf and any woody thyme, stir in the mushrooms, cover and return to the oven for 15 minutes