2 tablespoons olive oil1 tablespoon olive oil
8 chicken thighs - deboned, skin on
1 bunch thyme - bunch of springs
8 cloves garlic - peel and cut into slices
150 g salted bacon - cut off the skin then cut in thick slices 0,5 centimeters and then into 1 centimeter strips
4 shallots - peel and roughly chop2 cloves garlic - peel and cut into slices
200 g white mushrooms - clean with a dry brush, trim the stem if tough or dirty, then roughly chop
1 beef stock cube
1 chicken stock cube
125 ml dry red wine
200 ml water
0,5 teaspoon red wine vinegar2 tablespoons water
1,5 tablespoons maize starch
1 bunch flat-leaf parsley - roughly chop the leaves, keep some for final decoration - rinse before useflat-leaf parsley - final decoration - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
200 °C
