Heat 1 tbsp of the oil in a large,
heavy-based saucepan or flameproof
dish. Tip in the bacon and fry until crisp.
Remove and drain on kitchen paper. Add
the shallots to the pan and fry, stirring or
shaking the pan often, for 5-8 mins until
well browned all over. Remove and set
aside with the bacon.
Pat the chicken pieces dry with kitchen
paper. Pour the remaining oil into the
pan, then fry half the chicken pieces,
turning regularly, for 5-8 mins until well
browned. Remove, then repeat with the
remaining chicken. Remove and set aside.
Scatter in the garlic and fry briefly,
then, with the heat medium-high, pour
in the brandy or Cognac, stirring the
bottom of the pan to deglaze. The alcohol
should sizzle and start to evaporate
so there is not much left.
Return the chicken legs and thighs to
the pan along with any juices, then pour
in a little of the wine, stirring the bottom
of the pan again. Stir in the rest of the
wine, the stock and tomato purée, drop
in the bouquet garni, season with pepper
and a pinch of salt, then return the bacon
and shallots to the pan. Cover, lower the
heat to a gentle simmer, add the chicken
breasts and cook for 50 mins-1hr.
Just before ready to serve, heat the oil
for the mushrooms in a large non-stick
frying pan. Add the mushrooms and fry
over a high heat for a few mins until
golden. Remove and keep warm.
Lift the chicken, shallots and bacon
from the pan and transfer to a warmed
serving dish. Remove the bouquet garni.
To make the thickener, mix the flour,
olive oil and butter in a small bowl using
the back of a teaspoon. Bring the wine
mixture to a gentle boil, then gradually
drop in small pieces of the thickener,
whisking each piece in using a wire
whisk. Simmer for 1-2 mins. Scatter
the mushrooms over the chicken,
then pour over the wine sauce. Garnish
with chopped parsley.