INGREDIENTS
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75 g streaky bacon
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450 g boneless skinless chicken thighs
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225 g shallots
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225 g baby button mushrooms
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300 ml chicken stock
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150 ml red wine
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2 bay leaves
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2 tablespoons tomato puree
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2 tablespoons plain white flour
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salt and pepper (to taste)
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2 tablespoons chopped fresh flat leaf parsley (to garnish)