Marcus Wareing served up a cheat’s chicken bourguignon with red wine, bacon and a brown sauce on Simply Provence.

The ingredients are: 1 whole chicken, divided into smaller cuts (skin on), or 6–8 chicken thighs (skin on), bunch fresh thyme sprigs, 6–8 garlic cloves, sliced, 2 tbsp extra virgin olive oil, plus extra for the sauce, sea salt and freshly ground black pepper.

For the sauce: 150g lardons, 4 baby banana shallots, roughly chopped, 2 garlic cloves, sliced, 200g button mushrooms, roughly chopped, 2 beef stock cubes, 125ml red wine, 200ml chicken stock, 1 heaped tbsp cornflour, dissolved in 1–2 tbsp water, splash red wine vinegar and bunch fresh parsley, chopped.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.