Instructions: Peel onion and celery and dice finely. Wash mushrooms. Peel carrots and cut into bite sized pieces. Cut bacon into small strips.

Coat chicken thighs with a little flour.

Heat two medium sized saucepans with 1/2 tbsp oil in each. In one pan, fry onion and celery for three to four minutes on medium heat. In the second pan, fry bacon for two minutes. Transfer bacon to a bowl. To the empty pan, add chicken thighs to brown. Transfer chicken to the pan containing the celery and onion and in the empty saucepan cook mushrooms on high heat for about five minutes. Transfer mushrooms to bowl.

Add brandy to the empty pan and bring to the boil. Add wine, stock and garlic and return to the boil before adding tomato sauce. Pour this liquid over chicken and stir well, adding bay leaf and seasoning with a little pepper. Add carrot to pan, stir in, cover and cook for about 25 minutes.

Stir in peas and cook uncovered for a further 10 minutes. Add bacon mushrooms and chopped parsley. Stir through to reheat and serve.

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