Wine-Braised Chicken with Mushrooms

Method

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add bacon and cook until crispy, about 5 minutes.
3. Remove bacon and set aside.
4. Add chicken to the pot and cook until browned on all sides, about 8 minutes.
5. Add onion, garlic, and mushrooms; cook until softened, about 5 minutes.
6. Stir in red wine and chicken broth, bring to a boil.
7. Reduce heat, add bacon back in, and simmer for 1 hour.
8. Season with salt and pepper, and serve with crusty bread.
9. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.