Put the chicken joints, garlic and wine in a glass bowl and marinate for a few hours or overnight in the fridge.

When ready to cook , preheat oven to 350F, (180C for fan assisted or 160C, gas mark 4). Remove the chicken from the marinade (keep the marinade for later). Drip or pat chicken pieces dry. If you so desire, you can dredge them in flour before frying.

Heat the oil in a large non-stick frying pan, add the shallots and sweat for 10 minutes until browned & slightly soft. Transfer to a casserole or oven proof dish with a lid. Then add the chicken to the same oily pan and brown it all over. Add the browned chicken pieces to the casserole with the shallots.

Next, add the mushrooms & bacon to the pan and cook until browned. Add these into the casserole.

Take the marinade, chicken (or veg) stock, the bay leaf and thyme & add to the pan. Bring it to simmering point for a few minutes to melange the flavors. Pour this over the ingredients in the casserole dish & cook covered in the oven for around an hour to an hour and 20 mins.

When it's cooked, remove from the oven. You can either eat it like this, or for a thicker sauce, gently take the chicken and shallots out & leave covered to rest. Wisk in the flour (or some cornflour) to the remaining sauce while it's simmering. Once it has reduced slightly & thickened, return the chicken, shallots & juices. Throw in the parsley, season to taste & serve!