Chickenham Casserole

serves 4

1 kg free range chicken thighs with skin on. (with bones are more tastey but also more fiddley so your choice)
1 small onion chopped
1 pack lardons/smoked bacon bits/pancetta
1 bottle red wine
1 kallo organic stock cube
2 carrots - chopped
1 stick celery with leaves on
1 pack chestnut mushrooms
2 bay leaves
1 tsp caraway seeds
1 tsp thyme
1/2 cup white four (just for dusting the chicken)

First heat a little oil in a casserole dish. Add the onion and caraway and thyme. Sweat the onion and herbs but do not burn. When they are clear add the bacon and mushrooms.I chop the mushrooms in half but not sliced. Just cook long enough for the bacon to turn brownish. Then splash a little red wine in, mix well then remove everything. Place in a separate jug and add 1/2 pint water with the stock cube and a large glass of wine. (at this point i suggest having a glass yourself). Dust the chicken thighs in a bit of four mixed with salt and pepper. Place the floured chuc into the casserole dish and brown in the juices from the onions and herbs. When the meat is browned (the browner the skin the more tasty it will be, do not worry if it slightly burns as that all turns to taste) add the onions and stock and the rest of he wine. Pop in a couple of bay leaves, the celery stick with the leaves, carrots and bring back to the boil. Simmer until it just starts to reduce then cover, pop in a preheated oven for a good hour at about 180. If you have more time, cook at 150 for 2, it just makes it more tender and flavorsome but check every 20 mins that it hasn't dried up, you may need to add a bit more water. When cooked, remove celery and leaves and sit for 15 mins. This is a good time to pop on some rice. I steam some sliced curly kale in a sieve over the rice and just before serving, mix the kale in with the rice. Serve the casserole on the rice with kale.