Place the butter and oil in a large frying pan over a medium heat. When hot, fry the chicken pieces for 2–3 minutes, until golden brown all over. Season well, then transfer to a casserole dish.
Add the bacon to the empty pan and fry for 2 minutes, or until browned. Transfer to the casserole dish too.
Again, Add the mushrooms, onions and garlic to the emptied pan and cook for 4–5 minutes, until glazed and golden brown.
Stir in the tomato purée, the corn flour mixture, red wine and stock, bring to the boil, then pour over the chicken in the casserole dish.
Add the thyme, rosemary then cover and simmer on a stove top over low heat for 30-40 minutes or place in the oven and braise for 40–45 minutes until the chicken is cooked through.
Once cooked through, check the coating of the sauce. If needed , stir in some more corn flour and cold water mixture until the sauce has a coating texture.
Taste and adjust the seasoning if necessary.
Serve with mashed potatoes and sprinkle of parsley.