Step 1

Preheat the oven to 350°F

Step 2

In a braiser or oven proof pot, add the bacon and cook over medium heat for 8 to 10 minutes, until crispy

Step 3

Using tongs, remove the bacon to a paper towel lined plate

Step 4

Discard all but 2 tablespoons bacon fat in the pan

Step 5

Season chicken generously with salt and pepper

Step 6

Over medium heat, brown chicken in reserved bacon grease, working with only 2-3 pieces at a time, about 5 minutes

Step 7

Set chicken aside

Step 8

In the same pan add garlic, shallots, thyme, bay leaf, tomato paste and cooked bacon

Step 9

Stir until fragrant, about 1 minute.Add chicken back into pan (skin side up) and pour the wine and chicken stock over the top

Step 10

Nestle the carrots around the chicken

Step 11

Bring the liquid to a simmer, cover the pot with a tight fitting lid and place in the oven

Step 12

Braise for 30 minutes

Step 13

Remove from the oven and place back on top of the stove

Step 14

In a small bowl mix together melted butter with flour and stir in ¼ cup liquid from braising pan

Step 15

Pour mixture back into the pan along with mushrooms

Step 16

Stir and cover

Step 17

Cook for 10 minutes longer over medium heat

Step 18

Season to taste.Top with parsley and serve with mashed potatoes or egg noodles.