1. Dust drumsticks with seasoned flour. Heat 1 tablespoon oil in a large heavy based saucepan over medium heat. Brown chicken in batches and set aside.
2. Add the bacon, onions and garlic to the pan and cook, stirring, for 5 min or until onions are golden. Return the chicken and add the wine, stock and thyme, bring to the boil. Reduce heat to low, and simmer, covered, for 25 min.3. Add mushrooms, tomato paste and parsley. Increase heat to medium-high and simmer, uncovered, for 15-20 min or until sauce thickens. Season with pepper. Serve with potato mash or crusty bread.
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