* 1 to 2 kg ( 3 to 4 lb) Chicken, Parson's nose removed
* 40 g (1.5 oz Butter)
* 1 tablespoon Olive oil
* 4 oz Smoked bacon, lardons or Home smoked bacon cut into cubes
* 12 Shallots, peeled and halved
* 2 sticks of Celery, cut into moons
* 175 g (6 oz) Button mushrooms, quartered
* 2 Garlic cloves, peeled and crushed
* 2 tablespoons Plain flour, seasoned with ¼ teaspoons English mustard powder
* 450 ml (3/4 pint) good Red wine
* 150 ml (1/4 pint) water
* 1 Bay leaf
* 1 sprig freshly picked Thyme
* 2 tablespoons freshly chopped Parsley
* Sea salt and Freshly ground black pepper

===Method===
* Rinse and dry the Chicken
* Joint the chicken into 6 or eight pieces
* Melt 25 g ( 1 oz) of the Butter in a pan or Wok with the Olive oil and Fry the lardons until Browned
* Place the lardons in a 3 pint ovenproof casserole dish
* In the Wok, Fry the Chicken pieces until Brown and sealed, add to the casserole dish
* To peel the Shallots, soak for 20 seconds in Boiling water, then plunge into cold water.
* Gently Fry the Shallots and Celery for 5 minutes then add to the casserole dish
* Melt the remaining Butter in the Wok and Fry the Mushrooms for 3 minutes, set aside
* Add the Garlic to the Wok and Fry for 30 seconds, then stir in the seasoned Flour until the Fat is absorbed
* Add the Wine, water Herbs and Salt and Pepper to taste and Simmer until it thickens a little
* Pour the Wine mixture over the Chicken pieces
* Cover with a lid or tin foil and cook for 3 hours, 45 minutes
* Drain any surface Fat with kitchen paper
* Remove the Bay leaf and any woody Thyme, stir in the Mushrooms, cover and return to the oven for 15 minutes

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