In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat in the pot.
Season chicken pieces with salt and pepper. Dredge lightly in flour. In the same pot, brown the chicken in batches in the bacon fat. Remove chicken and set aside.
Add onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return chicken and bacon to the pot. Add thyme and bay leaf. Cover and simmer for 30-40 minutes, or until chicken is cooked through and tender.
Remove chicken from the pot and set aside. Simmer the sauce, uncovered, for 10-15 minutes, or until slightly thickened.
Return chicken to the pot and heat through. Garnish with fresh parsley. Serve hot with mashed potatoes, noodles, or crusty bread.
This recipe is a winner! The aroma filling the kitchen was incredible while it was cooking. The taste lived up to the hype. I appreciated the simplicity of the recipe. This will be a regular in my meal rotation.
The dish was good, but I found the wine flavor a bit overpowering. I might try using less wine or adding something to balance the acidity.
I found this recipe to be a bit bland. The chicken seemed to lack flavor, and the sauce wasn't as rich as I expected. I had to add a lot more salt and pepper to make it palatable. Might try a different recipe next time.
