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1
Preheat an oven to 350 degrees.
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2
Heat the olive oil in a large, deep skillet.
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3
Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole.
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4
To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt.
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5
Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat.
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6
Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes.
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7
When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.
