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Red Wine Chicken Casserole

1.5kg (about 8) chicken thighs, with skin, parson's nose and visible fat removed
100g bacon picnic slices, chopped
16 eschalots or tiny pickling onions, peeled
1 medium brown onion, chopped
2 garlic cloves, chopped
2 tablespoons plain flour
375mls (1 1/2 cups) dry red wine
125mls (1/2 cup) chicken stock
1 large carrot, sliced
2 bay leaves
1/2 teaspoon dried thyme leaves
200g button mushrooms, stalks trimmed
2 teaspoons chopped fresh marjoram or oregano
Salt & ground black pepper, to taste
Couscous, to serve

1.Preheat oven to 180°C. Heat a large non-stick saucepan over medium-low heat. Add the chicken in 2 batches and cook for 3 minutes each side or until browned. Remove from pan.
Step 2
Add the bacon to the pan and cook, stirring occasionally, for 2 minutes. Reduce heat to low and add eschalots and onion. Cook, stirring, for 5 minutes or until onion softens. Add garlic and flour and cook, stirring, for 1 minute. Increase heat to medium-high and add the wine, stock, carrot, bay leaves and thyme. Stir until boiling.
Step 3
Place chicken in a large flameproof casserole dish and pour the wine mixture over the top. Cover and cook in preheated oven for 1 hour.
Step 4
Remove the casserole from the oven and stir in the mushrooms and marjoram. Cover and cook for a further 15 minutes.
Step 5
Remove from oven and use tongs to transfer chicken pieces to a plate. Cover with foil and set aside. Bring liquid to the boil over medium-high heat and boil, uncovered, stirring occasionally, for 10 minutes or until reduced by 1/3. Taste and season with salt and pepper if necessary.
Step 6
Return the chicken to the liquid and simmer until heated through. Serve with couscous.