French Chicken and Mushroom Wine Stew

Method

1. Heat a large Dutch oven over medium heat and add the bacon. Cook until crispy, about 5 minutes.
2. Remove bacon and set aside. In the same pot, add the chicken and cook until golden brown on all sides, about 8 minutes.
3. Add the onions and garlic to the pot, sauté until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes.
5. Pour in the red wine, bring to a boil, then reduce to a simmer.
6. Add the mushrooms, thyme, bay leaf, and cooked bacon. Cover and simmer for 45 minutes.
7. Season with salt and pepper. Serve with crusty bread or mashed potatoes.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.