A hearty and flavorful chicken dish simmered in a rich red wine sauce, perfect for a cozy dinner.
Cook the bacon in a large skillet over medium heat until crispy, then remove and set aside.
Save the bacon fat for added flavor in the next steps.
Season the chicken with salt and pepper, then brown it in the bacon fat on both sides.
Ensure the chicken is dry before browning to achieve a crispy skin.
Add the garlic, carrots, and mushrooms to the skillet and sauté until softened.
Cut the vegetables evenly for consistent cooking.
Pour in the red wine and chicken broth, then add the thyme and bay leaves.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Return the chicken to the skillet, cover, and simmer for 40 minutes.
Check occasionally to ensure the liquid doesn't evaporate too much.
Stir in the tomato paste and cook uncovered for 10 minutes to thicken the sauce.
Adjust the seasoning with salt and pepper to taste.
Garnish with parsley and serve hot.
Serve with a side of crusty bread or mashed potatoes for a complete meal.
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