1 handful Fresh Thyme or Rosemary sprigs (Tied with the Bay Leaves)
10-15 Shallots or small onions
200g Button Mushrooms
100ml chicken stock (Made from the giblets and/or chicken carcass)
Melt a little of the butter and brown the pancetta pieces gently in a heavy bottomed shallowish casserole so that the fat starts to run. Remove from the pan and set to one side.
Season the chicken with salt and pepper and add to the pan in a single layer, turning once or twice till the joints are golden brown on all sides. Remove from the pan
Brown the onion gently for a few minutes, then add in the chopped garlic and carrot. Cook till the onion is translucent and starting to go golden at the edges and the garlic is softened
Put the chicken and pancetta back into the pan and sprinkle over the flour. Stir well and continue to cook gently so that the flour absorbs most of the fat.
Add the wine, herbs and chicken stock. Bring the pan to simmering point, cover and leave to cook
Melt the remaining butter in a small pan. Brown the shallots till golden, and remove from the pan. Add the button mushrooms and cook for a few minutes till they start to soften and brown. Add shallots and mushrooms to the chicken
Continue to cook the chicken for around 45 minutes to an hour till the meat is cooked through.
Remove the chicken, shallots and mushrooms from the pan and turn the heat up to reduce the sauce by about a third
Return the chicken to the pan and garnish with fresh parsley to serve