Start by cooking bacon pieces until crispy (leave drippings in the pan).
1
Cook chicken pieces in bacon drippings until nicely golden brown on both sides. Set aside.
2
Caramelize onions and carrots slowly in butter.
3
Add the white wine. Then, put the bacon and chicken back into the pan.
4
Add chicken stock and top everything with fresh thyme.
5
Bring to a simmer and then cook in the oven for 30 minutes.
6
In the meantime, cook mushrooms and shallots in butter until tender & glistening.
7
When the chicken has finished cooking, nestle mushrooms and shallots in the sauce.
8
Recipe on the blog: pardonyourfrench.com
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