4
Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Deglaze the pan with madeira and the white wine and reduce by half, then add the chicken and veal stock and reduce again. Once the liquid has reduced by half add it to the dish with the chicken, bacon and vegetables. Cover the dish with tin foil and place in oven at 140°C for 2 hours or until tender