1 whole chicken (cut into pieces) or 4 chicken thighs and 4 drumsticks

2 tbsp olive oil

4 slices of bacon (diced)

2 cups red wine

1 cup chicken stock

2 tbsp tomato paste

2 garlic cloves (minced)

2 carrots (sliced)

200 g mushrooms (sliced)

12 pearl onions (peeled)

2 sprigs of thyme

2 bay leaves

Salt and black pepper to taste

Heat olive oil in a large pot or Dutch oven over medium heat. Add bacon and cook until crispy. Remove and set aside.

Season the chicken pieces with salt and pepper. Brown them in the same pot on both sides, then remove and set aside.

Add garlic, carrots, mushrooms, and pearl onions to the pot. Sauté for 5 minutes.

Stir in tomato paste, then pour in the red wine and chicken stock. Add thyme, bay leaves, and bacon. Bring to a boil.

Return the chicken to the pot. Reduce the heat to low, cover, and simmer for 1 hour, occasionally stirring.

Remove the lid and cook for an additional 20 minutes to thicken the sauce. Adjust seasoning if needed.