- 8 ounces bacon coarsely chopped
- 5-6 boneless, skinless chicken thighs
- 3 tablespoons chopped fresh Italian parsley, divided
- 1 sprig thyme, removed from stem and roughly chopped
- 8 ounces baby bella mushrooms, sliced into quarters
- 9 large shallots, peeled and cut in half
- 6-7 baby carrots quartered lengthwise
- 2 garlic cloves, minced
- 1 ½ cups dry red wine (such as Syrah)
- 1 ½ cups chicken broth
- 2 tablespoons tomato paste
- 3-4 teaspoons flour
Preheat oven to 225 degrees. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Remove bacon from pan and place in a bowl lined with paper towel. Salt and pepper both sides of chicken and add to same pan with bacon drippings. Add 1 tablespoon of chopped parsley and cook for about 6–7 minutes per side (or until cooked through) on medium to high heat. Transfer chicken to casserole dish, cover and place in oven to keep warm.
Add mushrooms, shallots, and carrots to same pan with juices. Sauté until shallots are light golden brown (about 5–6 minutes). Add garlic and sauté for another minute. Add wine, broth, tomato paste, cooked bacon, 1 tablespoon parsley and thyme. Bring to a gentle boil, stirring occasionally until reduced (about 8–10 minutes).
Slowly add flour to sauce and stir until it thickens slightly. Add a bit more salt and pepper to taste. Place chicken on platter and add any remaining juices from casserole into sauce. Give it a quick stir and pour over chicken. Sprinkle with remaining parsley.