Ingredients:

1 T olive oil

1 chicken, cut into serving pieces

1 onion, sliced

3 carrots, sliced into rounds

Method:
Brown the bacon in the olive oil over medium heat in a Dutch oven or large pot. Once cooked, remove bacon and place on a separate plate.

Carefully add the chicken to the oil left over from cooking the bacon. Brown a few pieces at a time. Remove chicken.

Add the carrots, onion, shallots, and garlic to the pot and cook until the onions are golden, about 10 minutes.

Add the flour and mix thouroughly.

Add the chicken and bacon back to the pot. Pour in the red wine and the chicken stock. Season with salt and pepper and add the bouquet garni.

Bring to a boil, then reduce heat and simmer 35 minutes. Add the mushrooms and simmer an additional 10 minutes.

Remove the bouquet garni before serving.

Bon appétit !