In a large Dutch oven or pot, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken in batches, being careful not to overcrowd the pot. Remove chicken and set aside.
Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add onions and carrots to the pot and cook until softened, about 5-7 minutes.
Add mushrooms to the pot and cook until browned, about 5 minutes. Stir in garlic and tomato paste and cook for 1 minute more.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add chicken broth, bay leaf, and thyme. Bring to a simmer.
Return the chicken and bacon to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
In a small bowl, whisk together butter and flour to create a beurre manié. Stir the beurre manié into the stew to thicken the sauce. Simmer for a few minutes until the sauce has thickened.
Season with salt and pepper to taste. Garnish with fresh parsley. Serve hot with crusty bread, mashed potatoes, or egg noodles.
Excellent! The wine flavor really shines. I used a good quality red wine, and it made all the difference.
Good recipe! The chicken was very tender. I added some carrots and it worked well.
Excellent recipe! The sauce was rich and flavorful, and the chicken fell off the bone. A wonderful meal.
Not the best experience. The chicken was a bit tough, and the sauce tasted a little bitter. I probably did something wrong.
The flavor was good, but I had to cook the chicken longer than expected. It took about an hour and a half before it was truly tender.
