Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish
Tip in the bacon and fry until crisp
Remove and drain on kitchen paper
Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over
Remove and set aside with the bacon
Pat the chicken pieces dry with kitchen paper
Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned
Remove, then repeat with the remaining chicken
Remove and set aside
Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze
The alcohol should sizzle and start to evaporate so there is not much left
Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again
Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan
Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr
Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan
Add the mushrooms and fry over a high heat for a few mins until golden
Remove and keep warm
Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish
Remove the bouquet garni
To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon
Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk
Simmer for 1-2 mins
Scatter the mushrooms over the chicken, then pour over the wine sauce
