- Marinate the chicken in red wine, thyme salt and pepper for 12-24 hous. Keep the marinade after.
- Prepare beurre manie.
- Remove the skin of the mushroom, cut into quarter vertically.
- In a big pan, on medium high heat, add in olive oil.
- Saute whole garlic , whole shallots, and mushroom. Set aside mushroom and shallots.
- In the same pan, with the garlic, add in the marinated chicken. Cook and turn.
- Transfer the chicken to a big pot on medium high heat. Set aside the garlic.
- In the same pan, saute the bacon, add in half of the Buirre manie.
- Deglaze with the marinate. Scrape the bottom. Add in to the chicken in the pan. Add in around 2 ladle of stock
- Boil. Add thyme, carrots, whole garlic and bay leaf.
- Simmer and reduce. Season. Add in the cooked shallots and mushroom.
- Transfer to medium cazuela. Garnish with parsley.
The Insured Traveler 
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