Instructions

1. Heat the oil in a large, non-stick pan and fry the drumsticks until the skins are golden and crispy. Remove with tongs and set aside.
2. To the same pan, add the bacon and fry until crispy. Remove using a slotted spoon and set aside.
3. In the same plan, add the onions and mushrooms and cook until caramelized. Add the garlic toward the end and cook for only a minute.
4. Deglaze the pan with Brandy (if using) and red wine. Cook until there is no moisture left in the pan.
5. Whisk the tomato paste into the chicken stock and pour into the pan. Add the thyme, rosemary, and bay leaf to the pan.
6. As this point, return the bacon and drumsticks to the pan. Bring the mixture to a low simmer, then cover the pan. Cook for 30-35 minutes to ensure the chicken cooks through.
7. Use tongs to carefully remove the chicken pieces from the pan and set aside to keep warm. With the lid now off, heat the sauce over moderate-high heat until it reduces by two-thirds.
8. Serve the chicken with the sauce over some cauliflower rice.