Put a large skillet (it is a one-pot dish so everything should fit in the pan) on medium heat. Sprinkle the chicken with salt and pepper. Once the pan is well hot add the olive oil and butter. Now fry the chicken pieces in the fat until nice and golden brown. Remove from the pan and set aside.

Add the bacon and fry until golden brown. Now lower the heat slightly and add the onion, shallots, carrot and celery and fry for a few minutes.

If you are using the whiskey now add it to the pan and stir well to loosen all the bits from the bottom. Now add the flour and let it fry for a while. This creates a kind of roux. Fry this for a while. To prevent lumps, you can first loosen the flour with some liquid.

Put the chicken back in the pan and add the thyme, mushrooms and bay leaves.

Pour in the red wine and add the stock until the chicken is just covered. Now cover and put in the oven for about 1.5 hours or until the chicken is well cooked.

You can serve it straight from the pan. Delicious with potato gratin or mashed potatoes.