Braised chicken thighs with bacon, pearl onions and mushrooms

Choose a straight-sided pan for longer cooking: it holds the heat in and lets you cook the dish through in one pan.

Heat enough neutral oil to lightly coat the bottom.

Dredge the chicken thighs in a little all-purpose flour -- the coating browns them and the flour that falls off thickens the sauce.

Lay them in skin side down and take colour on both sides only; they finish in the oven. Remove and set aside.

Render the cut-up bacon in the same pan, then add the carrots, pearl onions and mushrooms, then a little minced garlic.

Add the brandy and flambe it, letting it flame and cook down so no raw brandy taste is left.

Add the red wine and reduce by half, stirring in a little tomato paste as it goes.

Return the thighs to the pan and add a sachet of bay leaf, black peppercorn, parsley and thyme tied in cheesecloth.

Add chicken stock until it comes halfway up the thighs; it does not need to cover them.

Bring back to a boil, put the lid on and move the whole pan to the oven.

Cook at 350F for 45 minutes to an hour depending on the size of the thighs.

Plate with mashed potatoes and garnish with fresh chopped parsley.