Recipe courtesy of Cafe St Honoré in Edinburgh.
3 tablespoons rapeseed oil
4 organic free-range chicken legs
150-gram piece bacon, cut into cubes
Handful mixed mushrooms
8 small shallots, roughly chopped
2 cloves garlic, roughly chopped
1/2 bottle good red wine
A few sprigs thyme
1 bay leaf
4 cups beef or chicken stock reduced to 2 cups
Sea salt and freshly ground black pepper
Place a thick-bottomed casserole dish with a lid on the stovetop over medium-high heat. Heat the oil and fry the chicken legs until just coloured. Transfer chicken to a plate and set aside. In the same pan, fry the bacon and mushrooms. Set aside. Fry the shallots and garlic until golden, then add red wine, thyme and bay leaf. Return the chicken to the pan and add the stock. Bring to a boil and simmer for 20 to 30 minutes. Add the mushrooms and bacon. Season. Serve with buttery mashed potatoes.