# What You Need:
→ Protein & Main
01 - 1 whole chicken, cut into 8 pieces (approximately 3.3 lbs)
02 - 5.3 oz smoked bacon or pancetta, diced
→ Vegetables
03 - 7 oz pearl onions, peeled
04 - 8.8 oz cremini or button mushrooms, cleaned and quartered
05 - 2 medium carrots, sliced
06 - 2 garlic cloves, minced
→ Liquids
07 - 25 fl oz dry red wine (e.g., Burgundy or Pinot Noir)
08 - 8.5 fl oz chicken stock
→ Pantry & Herbs
09 - 2 tbsp tomato paste
10 - 2 tbsp all-purpose flour
11 - 2 tbsp olive oil
12 - 2 tbsp unsalted butter
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - Salt and freshly ground black pepper
# How to Make It:
01 - Pat chicken pieces dry with paper towels and season evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove with a slotted spoon and set aside.
03 - In the same pot, brown chicken pieces in batches until golden on all sides. Remove and set aside.
04 - Add sliced carrots, pearl onions, and minced garlic to the pot. Sauté until lightly golden, about 5 minutes.
05 - Stir in tomato paste and all-purpose flour; cook for 1 minute to combine and remove raw flour taste.
06 - Return chicken and bacon to the pot. Pour in red wine and chicken stock. Add bay leaves and fresh thyme sprigs. Scrape bottom of the pot to release browned bits.
07 - Bring mixture to a simmer, cover, and cook over low heat for 1.5 hours or until chicken is tender.
08 - While chicken cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté mushrooms until browned, approximately 5 minutes. Set aside.
09 - Remove lid from the Dutch oven for the final 15 minutes to allow sauce to thicken slightly. Stir in sautéed mushrooms and season with salt and pepper as needed.
10 - Discard bay leaves and thyme sprigs. Serve hot, optionally garnished with fresh parsley.
