Ingredients:
1 (3-4 lb) whole chicken, cut into 8 pieces
Salt and pepper, to taste
1/4 cup of flour
6 slices of bacon, diced
2 cloves of garlic, minced
2 medium onions, diced
1 cup of mushrooms, sliced
2 cups of red wine, such as Burgundy
1 cup of chicken broth
1 tbsp of tomato paste
2 sprigs of fresh thyme
2 sprigs of fresh parsley
2 bay leaves
4 tbsp of butter
1/4 cup of chopped fresh parsley, for garnish
Instructions:
Season the chicken pieces with salt and pepper, and then dust them with flour.
In a large Dutch oven or a heavy pot, cook the bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside.
Add the chicken pieces to the pot, skin-side down, and cook until golden brown. Remove the chicken and set aside.
Add the garlic, onions, and mushrooms to the pot, and cook until softened.
Pour in the red wine, chicken broth, and tomato paste, and bring the mixture to a simmer.
Add the thyme, parsley, and bay leaves, and then return the chicken and bacon to the pot.
Reduce the heat to low and cover the pot. Simmer for about 1 1/2 hours or until the chicken is tender and cooked through.
Remove the chicken and vegetables from the pot, and keep them warm.
Strain the sauce through a fine-mesh strainer into a saucepan.
Bring the sauce to a simmer and reduce it until thickened.
Whisk in the butter, a tablespoon at a time, until the sauce is smooth and glossy.
Serve the chicken and vegetables in a platter, and pour the sauce over it.
Garnish with fresh parsley before serving.
