|Butter||3 Ounce (75 Grams, 3/8 Cup)|
|Smoked bacon||1⁄4 Pound, cut into strips (100 Grams, 1 Cup)|
|Onion||1 , peeled and finely chopped|
|Shallots||4 , peeled and finely chopped|
|Carrot||1 , peeled and finely diced|
|Flour||1 Tablespoon (15 Milliliter)|
|Dry white wine||1⁄2 Pint (300 Milliliter, 1.25 Cups)|
|Tomato paste||4 Tablespoon (60 Milliliter)|
|Fennel seeds||1 Teaspoon (5 Milliliter)|
|Button mushrooms||1⁄2 Pound, washed and trimmed (225 Grams)|
|Green olives||1⁄4 Pound, stoned (100 Grams, 1 Cup)|
1 Melt 50 g (2 oz) (1/4 cup)of the butter in a large pan, add the bacon and fry until golden.
Remove from the pan with a slotted spoon.
Add the chicken pieces to the pan, fry until golden and remove from the pan.
2 Fry the onion, shallot and carrot until golden.
Stir in the flour and cook for 2 minutes, then gradually add the wine, tomato paste, fennel seeds and seasoning and cook gently for 15 minutes.
3 Add the chicken pieces to the pan, cover and simmer for 30 minutes.
4 Meanwhile, heat the remaining butter in a small pan and fry the mushrooms for 3 or 4 minutes.
Remove from the pan and drain on absorbent paper.
5 Place the olives in a pan with cold water to cover, bring to the boil and simmer for 5 minutes.
Drain and rinse in cold water.
6 Remove the cooked chicken pieces from the pan, and liquidize or sieve the sauce.
Return the sauce to the pan with the chicken, bacon, mushrooms and olives and cook gently for 10 minutes to heat through.
7 Transfer the chicken and sauce to a heated serving dish.
Serve very hot, with creamed potatoes and a fresh green vegetable.