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Heat a little oil in a large, heavy-based saucepan and add the lardons. Fry on high until golden. Remove to a plate, then fry the shallots until golden and repeat with the mushrooms.
Add a little more oil to the pan and fry the chicken legs quickly until the skin is golden. Remove from the pan. Add the garlic and tomato purée and fry for a minute until garlic begins to go golden but not burn.
Add a splash of the red wine and scrape the bottom of the pan while it bubbles. Return everything to the pan and add the remaining red wine and the stock.
Tie the bouquet garni ingredients with string and add to the pan. Season well. Bring the liquid to a simmer, put on the lid and cook for 50 mins – 1 hour.
When the chicken is cooked through and tender, remove it with the shallots, lardons and mushrooms to a warm serving tray and discard the bouquet garni.
Combine the melted butter and flour and mix until smooth. Whisk into the remaining sauce, slowly bring to a boil for 2 mins or until the sauce is the consistency of double cream. Season if necessary, and serve the chicken with the sauce poured over.