8 - 10 chicken drumsticks and thighs
1 bottle of wine (Shiraz was used here)
1/4 lb bacon cut into small pieces
10 shallots or 1 large white onion
2 medium carrots
2 large stalks celery cut into 2 each
Some Crimini or Button mushrooms cut into medium sized pieces
2 tablespoons unsalted butter
1 tablespoon flour
salt
Marinate chicken in wine for up to 2 days in the fridge
Melt 1 tablespoon butter in a large pan
Fry small cut bacon until totally crisp (1/4 pound) then take out of the pan
Dry chicken pieces well
Salt chicken pieces
Fry them to sizzle on both sides then take them out of the pan
Add onions (shallots if possible). If shallots, fry until a bit tender
Add 2 medium carrots, 2 large stalks celery cut into 2, fry a bit, until they get the flavor of the bacon and onions.
Then add mushrooms, fry a bit more
Then add chicken, wine, bacon and chicken broth into the pot to cover the chicken (almost)
Add thyme and bay leaves
Medium simmer for 45 to 50 minutes.
Let cool a bit.
Pour all liquid into a smaller pot and boil on high to thicken, stirring occasionally.
In a small cup mix some melted butter and flour together into a paste (1 tablespoon each) and mix into the sauce to thicken, simmer more to thicken.
Take out the celery, add sauce to chicken and vegetables and heat with the sauce for a few minutes.
Serve.