Ingredients
• 2 tablespoons olive oil
• 1 – 1.2kg of chicken pieces, thighs and drumsticks, seasoned
• 125g smoky bacon, cut into thin strips
• 2 – 3 small onions, quartered
• 1 – 2 cloves garlic, finely chopped
• 1 carrot, diced
• 1 – 2 medium leeks, finely sliced
• 1 celery stalk, diced
• 300g of mushrooms, halved or quartered depending on size
• 250ml good red wine
• 125ml medium cream sherry
• 125ml tomato purée or passata
• 125ml orange juice
• A few sprigs of fresh rosemary
• 1 tablespoon chopped fresh sage + extra to serve
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• A little arrow root or gluten-free flour loosened with water

Method
1. Pre-heat the oven to 180°C
2. Heat the oil in a heavy, cast iron pot
3. Add the bacon and fry until golden
4. Remove the bacon with a slotted spoon and set aside
5. Add the seasoned chicken pieces to the flavoured oil and fry in batches, until golden ~ be sure not to overcrowd the pot
6. Remove the chicken and set aside
7. Add the onions, carrot, leeks and celery and sweat for 5 – 8 minutes
8. Add the herbs, garlic and mushrooms and season with salt and pepper