In a large bowl, season the chicken pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove the browned chicken and set aside.
Add the bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the onions and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth, thyme, and bay leaf.
Return the chicken and bacon to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and set aside. If the sauce is too thin, increase the heat and simmer the sauce until it reduces slightly. Discard the thyme sprigs and bay leaf. Return the chicken to the pot and stir to coat with the sauce.
Garnish with fresh parsley, if desired. Serve hot with crusty bread, mashed potatoes, or egg noodles.
This recipe is absolutely perfect! The flavors are balanced, and the instructions are easy to understand. It's a great dish for a special occasion or a cozy night in.
Fantastic recipe! Made this for a dinner party and everyone raved about it. The aroma while it was cooking was heavenly, and the taste was even better. Definitely making this again.
The sauce was really good, but I found the dish a little too rich. Maybe using less bacon would help balance the flavors. Otherwise, a decent recipe.
