Step 1

Preheat oven to 180°C. Place chicken pieces in a large sealable bag. Add the flour and season. Seal bag and shake to coat.

Step 2

Heat the oil in a large ovenproof frying pan over medium heat. Add the chicken, in batches, and cook for 3 mins each side or until golden brown. Transfer to a plate.

Step 3

Melt the butter in the pan. Add the mushroom. Cook, stirring, for 4-5 mins or until golden. Transfer to a separate plate. Add the bacon and cook, stirring, for 1-2 mins or until light golden. Add the shallot and leek and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 2 mins or until aromatic. Add the carrot and cook for 3-4 mins or until just tender.

Step 4

Add the stock and wine or extra stock and cook, scraping the base of the pan, for 2 mins or until heated through. Return the chicken and mushroom to the pan. Season. Cover and bake for 30 mins. Uncover and bake for a further 30 mins or until the chicken is cooked through and the sauce thickens.