Fry off the bacon in groundnut oil in a medium-low skillet until it's just beginning to crisp, then transfer to kitchen paper. Keep any fat in the pan for cooking the onions and mushrooms later

Fry off the chicken on a griddle or in the skillet on a high heat for two minutes each side, or until it has a nice brown colour. You can get nicer lines on the skin if you put a weight on top, such as an iron pan, or a saucepan half-filled with water

Prep your veg. Slice the mushrooms and onions thickly, at least ⅛ inch if you're using a mandolin. Slice the carrots on a sharp angle to give that elongated shape seen in the picture

Sauté the mushrooms in the skillet on a medium heat, until they have a nice brown color, then transfer to kitchen paper

Add the butter and garlic then saute the onions on a low heat until just beginning to soften. Deglaze the pan with wine or the vinegar. Pour in the sauce, carrots, and bacon, then simmer on a low heat.

Layer the mushrooms on top of the sauce. Try not too submerge

Finally, Iay your chicken on top of the mushrooms, put the lid on and cook for 4 hours on high or up to 8 hours on low. Taste halfway through and season as required

Serve with a crusty bread, or mashed potatoes