Separately, in a small pan, reduce the red wine to 300 millilitres.
In your large casserole dish, melt the butter with the oil. Then add the chicken and cook for approx 10 until golden brown. Lift out and place on paper towels. Next, add the bacon, shallots, carrots and mushrooms and cook over a high heat, stirring, until golden brown. Take this mixture out of the pan and place on paper towels to absorb any excess fat.
Spoon off any excess fat and add the flour to the pan and cook for approx three to four minutes, stirring constantly, until lightly browned and thickened (Your bacon should have given off enough fat for there still to be enough in the pan for this next stage, but if not, add another tablespoon of butter or a glug of oil.)
Now, gradually pour in the stock and the wine reduction, stirring until smooth.
Return the chicken and the bacon mixture to the casserole. Add the bouquet garni and garlic. Season with salt and pepper and bring it all to a boil, cover, and cook in a preheated oven at 180°C/gas mark 4 for 45 minutes or until tender.