Step 1

Add bacon to a large pot over medium high heat. Brown for 5 to 6 minutes, stirring often.

Step 2

Next, add pearl onions, shallots, and garlic. Sauté for 5 minutes. Remove and set aside. Do not drain the pot and return to the stovetop.

Step 3

Combine salt, black pepper, parsley, and oregano seasonings in a small bowl or ramekin and thoroughly season the chicken. Press seasonings into the meat.

Step 4

Add olive oil to the pot, then add the chicken breasts. Brown 2 minutes per side. *Depending on pot size, you may need to work in batches when browning the chicken in order to evenly brown. After the chicken is browned they may crowd the pot, but not before*

Step 5

Stir in the tomato paste, allowing it to coat the chicken. Lightly brown the paste for 2 minutes, turning chicken over halfway through.

Step 6

Next, add the butter to the pot. Once the butter has completely melted, flip chicken over to coat both sides.

Step 7

Sprinkle flour over the top of the chicken and stir to coat. Flip chicken over and cover. Cook for 5 minutes, then stir the pearl onions/shallot/garlic and bacon mix back into the pot

Step 8

Next, add the mushrooms and carrots. Pour in the red wine and cook for 2 minutes.

Step 9

Lower the heat to a simmer and pour in the stock. Add bay leaves and thyme sprigs to the top.

Step 10

Cover the pan and simmer for 20 minutes.