- 4 pounds cut-up chicken
- 4 slices bacon
- 1/2 cup onion, finely chopped
- 2 tablespoons shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 pound fresh button mushrooms, quartered
- 1 cup dry red wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Preheat oven to 350 degrees F.
- In a large skillet over high heat fry the bacon until crispy. Transfer to bacon to paper towel. Crumble bacon when it cools.
- Cook the chicken parts in the bacon fat until brown all over. Work in batches. Transfer chicken to a deep casserole dish that has a lid (aluminum foil can be used as a lid).
- Pour off most of the bacon fat, leaving about 1 Tbsp. Over medium-high heat, saute the onions, shallots and garlic for about 2 minutes. Add the mushrooms and cook for another 2 minutes; stirring frequently. Add the red wine and the chicken stock and bring to a boil.
- Remove from heat and pour the wine and mushrooms over the chicken. Add the thyme, bay leaf and half the bacon. Cover and cook in a 350 degrees F oven for about 1 hour.
- Carefully pour or ladle out the majority of the liquids into a sauce pan. Remove and discard the bay leaf. Return the chicken to the oven, covered. Reduce heat to 200 degrees F.
- Add the tomato paste to the liquids and bring to a boil. Cook sauce, stirring frequently until the sauce thickens enough to coat the back of a spoon (approx 15 minutes). Taste test and add salt and pepper as desired.
- Place the chicken on to a serving platter (add any liquids to the sauce). Pour the sauce over the chicken and garnish with the remaining bacon and the parsley.