6–8 garlic cloves, sliced
2 garlic cloves, sliced
200g/7oz button mushrooms, roughly chopped
bunch fresh parsley, chopped
4 baby banana shallots, roughly chopped
bunch fresh thyme sprigs
200ml/7fl oz chicken stock
2 beef stock cubes
sea salt and freshly ground black pepper
1 heaped tbsp cornflour, dissolved in 1–2 tbsp water
2 tbsp extra virgin olive oil, plus extra for the sauce
splash red wine vinegar
1 whole chicken, divided into smaller cuts (skin on), or 6–8 chicken thighs (skin on)
150²µ/5½´Ç³ú lardons
125ml/4fl oz red wine