Ingredients:

• 1 (4-5 pound) chicken, cut into pieces
• 1 bottle (750 ml) red wine (preferably Burgundy or Pinot Noir)
• 2 cups chicken broth
• 2 tablespoons olive oil
• 4 ounces bacon, chopped
• 1 large onion, chopped
• 2 carrots, sliced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 10 ounces mushrooms, sliced
• 2 tablespoons butter
• 1 bay leaf
• Several sprigs fresh thyme
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Instructions:

1. Marinate the chicken pieces in red wine overnight in the refrigerator, ensuring they are completely submerged.
2. Remove the chicken from the wine, pat dry with paper towels, and season with salt and pepper. Reserve the wine.
3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
4. In the same pot, brown the chicken pieces in batches, removing them to the same plate as the bacon.
5. Reduce the heat to medium. Add the onions and carrots to the pot and cook until softened, about 5 minutes. Add the garlic and tomato paste, stirring well to combine.
6. Return the chicken and bacon to the pot. Add the reserved wine, chicken broth, bay leaf, and thyme. Bring to a simmer, cover, and cook over low heat for 1 hour.
7. In a separate skillet, melt the butter over medium heat. Add the mushrooms and cook until they start to brown, about 10 minutes. Season with salt and pepper and then add them to the chicken.
8. In a small bowl, mix the flour with a little bit of the cooking liquid to make a smooth paste. Stir this back into the pot to thicken the sauce. Simmer for another 15 minutes.
9. Adjust the seasoning with salt and pepper, and remove the bay leaf and thyme sprigs before serving.