- 01 Tbsp. olive oil
- 04 strips of bacon, cut into 1/2 inch cubes
- kosher salt
- ground pepper
- 06 – 08 chicken legs, skin on or mixed chicken pieces
- 04 shallots, chopped or 1/2 onion
- 08 oz. white mushrooms, quartered
- 04 cloves of garlic, minced
- 01 Tbsp. tomato paste
- 02 C. red wine such as pinot noir
- 1/2 tsp. dried thyme
- 01 bay leaf
- 02 C chicken stock
- 01 Tbsp. corn starch
- 01 Tbsp. water
Season chicken with salt and pepper.
In a large pot, heat 01 Tbsp. oil over medium heat and fry the bacon until fat is rendered, about 04 minutes.
Transfer bacon to a plate covered with paper towel.
Increase heat to medium high and brown chicken on all sides until golden brown, about 10 minutes. Work in batches if necessary.
Transfer to a plate and tent with foil.
Sautee shallots and mushrooms until onions are translucent, about 08 – 10 minutes.
Add garlic and continue to sautee about 02 minutes.
Increase heat to high, add tomato paste, red wine, thyme and bay leaf and bring to a boil, deglazing the bottoms bits.
Boil until wine reduces a bit, about 05 minutes, stirring occasionally.
Reduce heat to medium, add chicken broth, chicken and bacon and simmer, covered, about 30 minutes or until chicken is tender.
Remove chicken and vegetables to a deep platter and cover to keep warm.
Discard bay leaf.
To thicken gravy, whisk corn starch and water together in a bowl until corn starch is dissolved.
Increase heat and slowly whisk corn starch mixture into the gravy until thickened.
Pour gravy over chicken and vegetables.
Serve with egg noodles or mashed potatoes.