INGREDIENTS
8
pieces Chicken thighs and legs
120
cubed g Pancetta or bacon lardons
1
Carrots- 2, medium
1
chopped cloves Garlic
250 g
Mushrooms
1
Onion- 1, large
1
Thyme- 8-10, springs
1 cup
Chicken stock
1 1/2 tbsp
Flour
1
Salt and pepper
1 tbsp
Olive oil
1 tbsp
Butter
1/4 cup
Brandy or whisky
1
Red wine