This is the perfect meal when you want something cozy and flavorful without putting in a ton of effort - it seems way more complicated than it really is, I promise!

Serves 4

Ingredients

2 lb bone-in skin-on chicken thighs or drumsticks

3 strips of bacon, cut into pieces 

2 large shallots, quartered

3 cloves of garlic, finely chopped

4 large carrots, cut into pieces then halved

10 crimini or baby bella mushrooms, quartered 

1 cup red wine

2 cups bone broth or regular broth

2 Tbsp tomato paste 

2 Tbsp dried thyme 

1 bay leaf

Salt & pepper to taste

Fresh parsley to serve

Directions

Preheat oven to 325 degrees

Cook bacon over medium heat in an oven-safe pot (like a dutch oven) until crispy. Remove from the pot and set aside

Season the chicken on both sides with salt & pepper then place in the pot skin-side down to sear. Leave the chicken undisturbed for 3-4 minutes then flip and repeat on the other side. Remove from the pot and set aside.

Add the shallots, garlic, tomato paste, bacon and thyme to the pot and cook for a minute or 2 stirring frequently to avoid burning the garlic

Add in the wine and scrape up any browned bits. Let cook for a couple more minutes then add the chicken back into the pot along with the broth, carrots and bay leaf. Bring to a simmer then cover with an oven-safe lid and transfer to the oven for 40 minutes

Stir the mushrooms into the pot and cook for another 10 minutes with the lid on

Serve over mashed potatoes (quarter some potatoes and boil them until fork tender then drain and blend/mix with butter and salt) and sprinkled with parsley 

Leftovers keep super well in the fridge and actually absorb even more flavor as they sit

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