Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon (chopped)
  • 4 chicken thighs (bone-in, skin-on)
  • 4 chicken drumsticks (bone-in, skin-on)
  • salt & pepper (to taste)
  • 8 ounces cremini mushrooms (cleaned and sliced)
  • 1 large yellow onion (diced)
  • 1 1/2 cups sliced carrots
  • 4 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups dry red wine
  • 1/2 cup beef stock (or broth)
  • 4 sprigs fresh thyme
  • 2 dried bay leaves

Instruction

  • Preheat oven to 375°F.
  • Add bacon to a deep 12-inch skillet or braiser and cook until crisp. Remove bacon to a paper towel lined plate. Leave the bacon grease in the pan.
  • Season the chicken with salt and pepper. Add the chicken, skin side down for the thighs, and cook 5-6 minutes per side or until golden brown. Remove chicken from the pan and set on a plate.
  • In the same pan add sliced mushrooms, carrot, and onion and cook just until the mushrooms and onions start to soften, about 5 minutes.
  • Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir and cook 1 minute more.
  • Add red wine a bit at a time stirring after each addition until smooth. Add beef stock, fresh thyme, bay leaves, and half of the bacon. Stir to combine.
  • Place chicken on top of the wine mixture.
  • Cover and bake 30 minutes. Uncover and bake an additonal 30 minutes or until chicken is cooked through and skin is golden.
  • Remove and discard bay leaves. Top with remaining bacon and serve over mashed potatoes or pasta.