Take a good knife and cut the chicken into a few pieces. Leave the skin on. Cut the breast pieces whole and cut in half down the middle.

Preheat the oven to 175C.

Take a large flameproof pan. Put a little butter in it. Fry the chicken pieces to get a nice colour on the surface. Grind the pieces and turn them in the pan.

Pour the wine into the pan, remove the pan from the cooker hood and put the fire on - VOILA! Let the flames flicker out properly.

Put the frying pan back on the hot plate and boil clean with the red wine. Pour the wine into the pot from the pan.

Chop the bacon into small pieces and begin to fry in the pan. The bacon should become really crispy. Cut the stem off the mushrooms and cut into four pieces. Add the mushrooms to the pan with the bacon.

Peel the onions, but leave them whole. Add the onions to the pan as well to add a little colour. Put the whole thing into the pot and fill the pot with chicken broth.

Peel the carrots and cut into small pieces for the stew. Remove the stem from the garlic and add to the pot as is. Add the bay leaves and spices to the pot. Cover and simmer in the oven for an hour.

Remove the pot from the heat and check the situation. The mushrooms should be browned, the onion soft and the sauce slightly thickened. Also check the flavour and taste if anything is missing.

Place the chicken in the wine in a serving dish, pour the sauce over it and garnish with chopped herbs