½ bunch of parsley

1 sprig of thyme

150g bacon, diced

250g chestnut mushrooms, cleaned and quartered

12 shallots, peeled

2 cloves of garlic, peeled and crushed

1.

Preheat the oven to 200°C on the Quarter Steam + Heat function.

2.

Clean the chicken and season with salt and pepper and sprinkle with the flour.

3.

Heat the clarified butter in a large oven safe dish on the cooktop, browning the chicken on all sides.

4.

Pour in the white wine, chicken stock and soya sauce and bring to the boil.

5.

Add parsley, thyme, diced bacon, mushrooms, shallots, and garlic.

6.

Bring to the boil again, cover with a lid and put in the oven for 55 minutes.