- 1. Heat a large heavy base pan and dry fry the bacon for 5 minutes.
- 2. Add chicken thighs and whole shallots cook for 5 minutes until chicken is sealed on all sides.
- 3. Add mushrooms stock wine bay leaves tomato puree and season.
- 4. Sir well bring to boil reduce the heat to simmer for 1 1/2 hours.
- 5. Stir sprinkle with parsley and serve.