Place the chicken thighs in a bowl, top up with wine and add 2 sprigs of fresh thyme and a bay leaf. Marinate for at least 20 minutes. Remove the marinated meat from the marinade, wipe it with a paper towel, salt and pepper on both sides and fry in the oil. Remove the browned meat - it does not need to be cooked, just the skin should have a nice colour - from the prawn and reserve.

Strain the marinade, pour it into a separate shrimp and cook until it is half evaporated.

In the shrimp pan where the meat was cooked, cook the bacon and save that too. In the same prawn pan, sauté the mushrooms and carrots. Then take the vegetables out of the prawn and save them.

Put the butter in the prawn and fry the garlic briefly in the melted butter. Add the flour and tomato concentrate and cook for 2 minutes to cook the flour. Add the stock and stir well to dissolve the lumps. Pour in the boiled marinade, add the bacon and vegetables and bring to the boil. Add the pickled onions and meat. Arrange everything so that it is in liquid. Add the remaining thyme and bay leaves. Cover the prawn and place in a preheated oven at 180°C for 45 minutes.

After this time, take the prawns out of the oven, taste the sauce and season with salt and pepper if necessary, garnish with fresh parsley and serve.

Garlic bread goes well alongside. Prepare this by cutting the loaf about 2 cm apart, but not all the way through. Mix the softened butter with the grated garlic, salt and parsley and spread the mixture into the slits. Wrap the bread in aluminium foil and place in the oven for 15 minutes.