Slow-Roasted Chicken with Mushroom Reduction

Method

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Add bacon and cook until crispy, about 5 minutes. Remove and set aside.
4. Season chicken with salt and pepper, then brown in the skillet until golden, about 8 minutes.
5. Remove chicken and set aside. Add onion, garlic, and mushrooms to the skillet; cook until softened, about 5 minutes.
6. Sprinkle flour over the vegetables and stir to coat, cooking for 2 minutes.
7. Stir in red wine and chicken broth, bringing to a boil.
8. Place chicken back in the skillet, add bacon, and transfer to the preheated oven.
9. Roast for 45 minutes, or until chicken is tender and juices run clear.
10. Remove from oven, let rest for 10 minutes, then serve with the sauce and crusty bread.
11. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.