Make a bouquet garni by cutting celery stalks into 10 - 12cm lengths and tie two together with parsley, thyme and bay leaves with twine.
Lightly coat the chicken in seasoned flour and place in hot saucepan with a little oil, skin side down. Brown the chicken well, on all sides, about 10 minutes. Remove chicken and set aside.
Add bacon and onions and cook for a few minutes, add mushrooms, bouquet garni, garlic and tomato paste and cook for a few minutes. Return the chicken and add the chicken stock and wine and season with salt and pepper. Bring to the boil, skim the top and lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
Remove chicken and onions and mushrooms to a separate platter. Increase the heat and reduce the liquid by about half until it becomes thick and saucy. Remove the bouquet garni and garlic, and discard. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning.
Garnish with parsley and serve with boiled potatoes, green beans and a fresh green salad.
I used this recipe as a start for "Hare au Vin" done in the slow cooker.
The changes I made were to reduce the liquids to 1 cup each of wine and stock and the addition of Beurre manie to thicken the sauce at the end. I also switched the mushrooms out and added carrot instead.
It tasted excellent, and there were clean plates from the kids - 25 Feb 2013