4 slices thick-cut bacon, cut into 1/4-inch pieces
1 chicken (around 3 pounds), cut into 8 pieces
2 carrots, peeled and sliced
2 celery stalks, sliced
1 yellow onion, minced
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup flour
1 bottle red wine, preferably a Cotes du Rhone or pinot noir
2 cups chicken stock, or as needed
4 large shallots, cut into 1/2-inch wedges
8 ounces cremini mushroom, stemmed and cut into quarters
Oil, salt and pepper
In a large Dutch oven over medium heat, cook bacon until crisp. Remove to a bowl with a slotted spoon and set aside. Season chicken pieces with salt and pepper and cook in bacon fat until browned on both sides. Transfer to a plate and set aside.
Add carrots, celery and onion to pot and saute until golden. Add garlic and tomato paste and cook 1 minute. Stir in flour, then wine. Return chicken pieces to pot and add stock as needed to just cover. Bring to a boil, then reduce heat until just simmering. Cover and cook 30 minutes, or until thermometer inserted in a thigh reads 180F.
Meanwhile, heat oil in a skillet over medium heat and sauté shallots and mushrooms until soft and lightly browned.
Remove chicken from pot to a serving plate. Increase heat to medium high and cook until sauce has reduced by half. Stir in bacon and shallot mixture and season to taste. Spoon sauce over chicken and serve.