Ruscona - Shine

Ingredients:
- 1 large chicken (cut into pieces)
- 150g bacon (chopped)
- 20 pearl onions (peeled)
- 250g mushrooms (sliced)
- 2 cloves garlic (minced)
- 750ml red wine (Burgundy or Pinot Noir)
- 2 cups chicken stock
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)

Preheat your oven to 250 degrees Celsius.

In a large oven-proof pot, fry the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.

In the same pot, brown the chicken pieces on all sides in the bacon fat. Remove the chicken and set aside.

Add the pearl onions to the pot and fry until they are golden. Then add the garlic and mushrooms, and cook until the mushrooms are soft.

Sprinkle flour over the vegetables and stir well to coat. Cook for a minute to remove the raw flour taste.

Pour in the red wine and chicken stock, and add the tomato paste and bouquet garni. Stir until the mixture is smooth.

Return the bacon and chicken to the pot. Bring to a simmer.

Cover the pot and place it in the preheated oven. Let it cook for about 2 hours, or until the chicken is tender.

Once done, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.