Ingredients

• 2 tablespoons olive oil
• 6 bone-in chicken legs
• 1 onion, thinly sliced
• 1 shallot, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 1/2 tablespoons plain flour
• 1 tablespoon cornflour
• 40ml Cognac or brandy
• 500ml full-bodied red wine
• 200ml water
• 150ml passata
• 1 teaspoon dried thyme
• 1 small handful chopped fresh parsley
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 200g bacon, chopped
• 250g mushrooms, sliced
•  

• Method
  
  

  1. Heat the olive oil in a casserole and brown the chicken for 5 to 10 minutes on medium-high heat. Add the onion, shallot, carrots and garlic, and sprinkle with flour and cornflour. Mix well, then pour over the Cognac. Set alight over high heat, rotating the pan in all directions.
  2. Once the flames diminish, add the red wine, water, passata, thyme, parsley, bay leaf, salt and pepper. Cover and simmer over low heat for about 1 hour.
  3. While chicken is cooking, fry the bacon in a hot pan until nicely browned, about 10 minutes. Drain and place on kitchen paper. Add to the chicken after 1 hour of cooking, along with the mushrooms. Simmer another 30 minutes, uncovered. Adjust seasoning and remove bay leaf before serving.