Chop the bacon into pieces about 1cm wide. Fry the bacon in a large saucepan. Remove. Brown the chicken on all sides. Remove from the pan.
Fry the onion and celery until soft. Add the garlic. Return the bacon and chicken and add the mushrooms, carrots, bay leaf and thyme.
Add the wine and top up the pan with stock so all the vegetables and meat are covered. Heat up then simmer for 20 minutes.
To thicken the sauce at the end mix the cornflour with a little cold stock or water to dissolve then add to the pan a little at a time and stir through. The sauce should thicken quite quickly and you may not need all of it.
Serve with roasted, mashed or baked potatoes. I often serve broccoli on the side too for extra vegetables.
Nutritional information is approximate and a guideline only.