Prep time: 30 minutes

Serves: 6-8 

2 cups red wine  

1 cup fresh thyme  

6 garlic cloves, crushed  

12 baby white onions, outer skin removed, cut in half  

2 tbsp oil  

Pinch flaky salt and white pepper  

400 gm button mushrooms, cut in half  

10 rashers streaky bacon  

2 cubes chicken stock dissolved in 2 cups of water

Cut the chicken legs in half between the drum and thigh.  

Cover the chicken in red wine, garlic and thyme and place in the fridge overnight to marinate.  

Preheat oven to 160*C.  

Heat a large cast iron pan until hot, add a touch of oil and then lay in the baby onions cut side down. Cook until well coloured before turning. Remove and repeat with the cut mushrooms before setting them aside. Finally saute bacon until fat is rendered out. Remove bacon and chop into large pieces, Keeping the bacon fat in the pan, gently heat. Remove chicken thighs from marinade and fry the chicken in batches to avoid stewing. When all coloured on both sides.  

Place the chicken back into the pan and slowly pour over the red wine marinate, including the garlic and thyme and reduce by half. (note if the pan is to small you can use a roasting tray instead).

Top with the bacon, onions, mushrooms and stock. Cover with baking paper cook in oven for 45-60 minutes.  

The end result should be crispy chicken with a reduced sauce that is thick enough to coat the chicken. Serve with some creamy mash potatoes. 

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