Roux: In fry pan, low-med heat, melt the butter then add in flour slowly while whisking it until a slight likely brown with wet sand texture and set it aside.
In a large mixing bowl, mix in the marinade ingredients with the chicken and let it sit for minimum 40 mins). Then drain and keep the wine marinade.
In a medium pot, add a little oil, and sear off the chicken, then remove the chicken.
In the same pot, add additional oil and butter, add in bacon and mushrooms. Later adding on the carrots, onions, celery and lastly, garlic.
Add in wine marinade to deglaze the pot before adding in Chicken, 1 cup of water stock cube stock cube and bring to a boil - then simmer or 30-40 mins or until tender
Thicken with roux, season to taste and lastly garnish with fresh parsley.
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