start out with a cold cast iron pot and add 300 grams of homemade pepper bacon
put the bacon in a cold pan or pot to let it slowly warm up so the fat renders out
crank up the heat and start searing off the chicken skin down
leave them in to get a very good brown shear before you flip them over
take the pieces out
add to the pot half a kilo of mushrooms quartered and let them cook down until they have sweated out all their water and they are browned nicely
take them out
add 25 whole shallots and brown them up
make a little bit of space and then take a teaspoon of chopped garlic just to get fragrant
give that a quick stir around
add 2 tbsp of tomato paste
Add 2 tbsp of tomato paste
mix that in and you want to fry that a little bit to release the flavours
add 3 tbsp of flour to thicken up the sauce
deglaze it with 50 ml of cognac that will also add a little bit of extra flavour
add a bottle of good red wine
bring this up to a simmer and let it release some of its alcohol
Add 1L of beef broth and stir that in
before you add the meat you want to add 1tbsp of dried thyme if you have fresh you could put fresh
Add 1½ tsp of pepper and a pinch of salt
stir that in
bring this back to a simmer and then we're going to put it in the oven at 150℃ - 302℉ for an hour while my version is in the oven we're gonna continue with the Greek version