Season the chicken thighs generously with salt and pepper.

Heat some cooking oil in a deep pan or casserole dish. Fry the chicken thighs over a high heat on both sides until golden.

Remove the chicken from the pan and set aside. Add the bacon lardons and cook until it starts to turn crispy.

Turn the heat down to a medium-high heat, add in the carrots, onion, rosemary and thyme. Cook for about 5 minutes, stirring occasionally until the onions start to soften.

Chuck in the garlic and cook for another minute.

Sprinkle in the flour, stir well.

Pour in the red wine and chicken stock, bring to a simmer.

Get the chicken back into the pan and stir into the sauce. Now turn the heat down to a low-medium heat and place a lid on top or cover with tin foil.

Leave it to simmer for about 25 minutes.

Dish it up with creamy mashed potatoes. Enjoy.