Preheat the oven to 180°C. In a casserole pot, heat the oil and butter and brown the chicken pieces until golden.
Remove some of the excess oil, add some more butter and sauté the onions and bacon.
Add the mushrooms and sauté for 5 – 10 minutes. Stir in the flour, coating all the vegetables and add the wine, stock, garlic, paste and herbs. Bring to the boil.
Add the chicken, cover and cook for +- 1 hour in the oven.
Add some fresh parsley and season with salt and pepper.
Serve with creamy mashed potatoes.
Reprinted with permission of Bits of Carey
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