2 tbsp. butter
2 tbsp. oil
1 chicken, divided into 4 or 8 pieces
4 oz. bacon, diced
1 lg. onion, chopped
1 clove garlic, crushed
2 tbsp. tomato puree
1 c. chicken stock
1 c. red wine
Pinch of thyme
1 bay leaf
Salt and freshly ground pepper
2 heaping tsp. cornstarch, blended with 1 tbsp. cold water
12 button onions
4 oz. button mushrooms

Heat the butter and oil and fry the chicken until golden brown, then place in a casserole. Fry the bacon, onions and garlic until golden brown. Add to the chicken. Blend the tomato puree with the chicken stock and pour over the chicken with the red wine. Add the thyme, bay leaf, seasoning and cover. Bake in the preheated 350 degree oven for 45 minutes, depending on the size of the chicken.

Peel the onions and simmer for 5-10 minutes in lightly salted water, then drain. Trim and wash the mushrooms. Remove the casserole from the oven after 45 minutes and skim off excess fat. Stir the cornstarch and water paste into the remaining juices. Bring back to the boil, stirring all the time.

Add the onions and mushrooms to the casserole, cover with a lid and cook for a further 25-30 minutes in the oven. Remove bay leaf before serving. Serve with potatoes and glazed carrots.