This dish is comfort food at it’s best; hearty, filling and delicious. I like to serve it over buttered noodles, mashed potatoes, or mashed cauliflower. If you prefer, you could sear the bacon, chicken, onion and carrot on the stove, then dump everything in a slow cooker for 4 hours rather than baking.
To make this #dinnerdoneby9am I prepare through searing the bacon, chicken, onion, and carrot, then add everything but the mushrooms, butter and flour to the pot, refrigerate all day, stir in the mushrooms just before sticking in the oven and proceed with the recipe.
-2 Tbsp olive oil
-6 slices bacon, cut into 1″ pieces
-4 chicken breasts cut into large chunks roughly the size of your palm
-1 onion, sliced
-6 carrots, peeled and cut into large chunks
-3 cloves garlic, minced
-2 c red wine
-1 c chicken broth
-1 (6 oz) can tomato paste
-1 Tbsp sugar
-2 tsp thyme
-1 tsp salt
-1/2 tsp black pepper
-16 oz mushrooms, sliced
-1 Tbsp butter, room temperature
-1 1/2 Tbsp flour
Heat oil in a dutch oven over medium high heat. Add bacon, cooking 5-7 minutes, until crisp, stirring often. Use a slotted spoon to remove bacon and set it aside. Season chicken liberally with salt and pepper. Add to pan in batches, cooking 4 minutes per side (or until brown), then set aside with bacon and repeat until all the chicken is seared.
After the chicken is seared, add onion and carrot to the pot. Cook 5-10 minutes, until beginning to soften. Add garlic, cook 1 additional minute. Add wine, using a wooden spoon to scrape up bits from the bottom of the pan. Add broth through black pepper. Stir well. Stir in mushrooms.
Cover pot with a tight fitting lid and bake on 250 for 30-40 minutes, until chicken is cooked through and veggies are soft.
Remove pot from the oven and place on a burner over medium heat. With a fork, mash together the flour and butter, then stir into the pot. Simmer 5 additional minutes, then serve.
