Chicken with Carrots, Celery, and Tomato Paste

Method

1. Heat oil in a pot, sear chicken until golden.
2. Add carrot, celery, and pancetta, cook until softened.
3. Stir in mushrooms and tomato paste, cook 2 minutes.
4. Pour in wine, add thyme, and bring to a boil.
5. Reduce heat, cover, and simmer 40 minutes.
6. Season, garnish with fresh parsley, and serve with mashed potatoes.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.