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 tray 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 / 350°F (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 thighs skin side down and cook for 2 - 3 minutes until nicely browned. Flip thighs and cook the other side for another minute. Remove to a tray. Brown drumsticks on all sides, about 5 minutes total.

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.

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.

While stirring, slowly pour in beef stock. Then add the reduced wine and mix until flour mixture is dissolved and mostly lump-free.

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.

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

If time permits, leave the stew overnight before serving. Reheat gently on a low stove in a covered pot, ensuring that chicken is fully heated through. Add water if needed to loosen sauce.

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