Ingredients

• 8 cooked joints of chicken
• on the bone - a mixture of breasts and thighs or legs
• 30g/1oz butter
• 1 tbsp olive oil
• 4 garlic cloves
• chopped
• 2 red onions
• sliced
• 140g/5oz pancetta in one piece
• rind removed and chopped
• 250g/9oz button mushrooms
• good pinch of dried thyme
• 290ml/½ pint red wine
• 500ml/17fl oz fresh chicken stock
• 150ml/¼ pint double cream
• 2 tbsp chopped fresh parsley
• salt and freshly ground black pepper

Directions

• Skin the cooked chicken pieces and set aside.
• Heat the butter with the oil in a large cast iron or flameproof casserole dish
• add the garlic
• onions and pancetta and sauté for about 5 minutes until softened. Add the mushrooms and thyme and sauté for 5 minutes.
• Pour in the wine
• bring to the boil and continue boiling
• uncovered
• for about 5 minutes until the sauce is reduced by half. Pour in the stock and bring back to the boil.
• Season and add the chicken to the sauce. Reduce the heat and simmer for a good 5 minutes until the chicken is thoroughly heated through. Remove the chicken pieces to a warmed serving dish with a slotted spoon.
• Increase the heat and boil the sauce until reduced by about half. Reduce the heat
• stir in the cream and gently heat through.
• Pour the sauce over the chicken pieces
• sprinkle with parsley. Serve.