On the previous night, cut up chicken, pat dry and coat pieces with In a Pinch Rib & Roast Rub. Preheat oven to 350°. In a large oven-proof pot over high heat, cook bacon until lean but not too crispy. Remove bacon, place on paper towels, and set aside. Using the bacon fat, cook the chicken pieces, turning over once. When browned on both sides, remove pieces, place on paper towels and set aside. Remove half of the fat in the pot, lower flame to medium, and brown garlic, onions and mushrooms for 4 minutes, stirring occasionally.
Blend together tomato paste, flour and 2 tsp of chicken stock and add to pot. Slowly add in wine, stock, thyme sprigs, bacon, and chicken and bring to slow boil. Turn off stove, cover pot, and place in oven for 1-½ to 2 hours until chicken is tender. Remove pot from oven and transfer chicken to serving dish. Skim fat from pot, place pot back onto stove to medium high, and reduce sauce o desired consistency. Place chicken back into pot to reheat for a few minutes. |
