In a large bowl, season the chicken thighs with salt and pepper. Dredge them lightly in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Add the bacon and cook until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the chicken thighs to the pot, skin-side down, and cook until browned on all sides. Remove the chicken and set aside.
Add the sliced onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and tomato paste and cook for another minute.
Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return the chicken and bacon to the pot. Add the thyme and bay leaf. Cover and simmer over low heat for 45 minutes to 1 hour, or until the chicken is tender.
Remove the chicken from the pot and set aside. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to form a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 2-3 minutes.
Return the chicken to the pot and heat through. Garnish with fresh parsley before serving.
Absolutely divine! The sauce was so rich and flavorful, and the chicken was incredibly tender. My guests were blown away. A true taste of France!
It was okay. The dish was a little too wine-y for my taste. Maybe a little sugar could balance it out.
It was good, but not quite as amazing as I'd hoped. The chicken was a little dry, even though I followed the instructions. Maybe I cooked it for too long?
This was a great recipe, easy to follow and the results were delicious. The bacon and mushroom combo was a winner. Next time, I'll add a bit more salt to the chicken during the searing process.
A very enjoyable meal. The aroma while it was cooking was incredible! I would suggest using a good quality red wine for the best results.
