Break chicken down into primal cuts

Marinate chicken: Place the Chicken Marinade ingredients in a large glass or ceramic bowl or dish. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

Strain wine into a bowl. Reserve herbs and wine. Separate the chicken and onion.

Dry chicken: Spread chicken out on a try lined with paper towels, then pat dry with paper towels.

Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Preheat oven to 180°C (160°C fan).

Season chicken: Sprinkle chicken with ¾ tsp salt and ½ tsp black pepper.

Brown chicken: Heat 3 tbsp oil in a large, heavy-based, oven-proof pot over medium-high heat. Add chicken skin side down and cook for 2 - 3 minutes until nicely browned (it will be darker than usual because of the red wine). Flip thighs and cook the other side for another minute. Remove to a tray.

Fry bacon: Remove any loose black burnt bits. Add a bit of extra oil if needed, then cook bacon for 3 minutes until golden. Add to tray with chicken.

Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a separate bowl.

Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches.

Butter and flour: Add butter into pot. Once melted, add garlic and cook for a further 1 minute. Add tomato paste and cook for 2 minutes. Add flour and cook for 2 minutes.

Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add the reduced wine and mix until flour mixture is dissolved and mostly lump-free.

Add everything back in: Add chicken, bacon, mushroom, thyme, bay leaf, salt and pepper into the pot, then stir.

Bring to a simmer, then cover and transfer to oven for 45 minutes. Chicken will be very tender - but not falling apart.

Remove from oven, taste sauce and add salt if needed.

Serve over mashed potato or tagliatelle, sprinkled with fresh parsley!