how I made it:
Chicken legs marinated in red wine, onions, bay leaf and thyme. Cover and refrigerate overnight, but mix a few times in the first few hours to ensure that the chicken is properly coated.
Next day, drain the chicken in a colander, reserving the liquid later. Pat the chicken dry with paper towels. Heat oil, fry chicken until golden brown on all sides. Remove and set aside. Add the bacon, fry until crispy then set aside. Add onions, mushrooms, garlic and carrots. Fry until golden and moisture has gone. Pour in the reserved wine, bring to boil and reduce by half. Add the chicken and bacon back. Then add enough beef stock to cover. Bring back to boil, low heat for about 45 minutes. Serve it with mashed potatoes. Garnished with parsley. Enjoy!
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