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1.
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Preheat your oven to 350 degrees F.
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2.
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In a large pot, add oil over medium-high heat.
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Add the chicken, season with salt and pepper, and brown each side, about 10 minutes total.
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3.
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Take the chicken out and set aside.
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Add bacon to the same pot and cook until crispy.
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4.
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Then add the onion, celery and carrot.
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(Add mushrooms now if raw, later if canned.)
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Cook until lightly caramelized, 5-7 minutes.
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Stir occasionally.
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5.
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Now add the garlic (and mushrooms if canned), tomato paste and thyme.
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Stir together.
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6.
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Add the wine to the pan (I have a gas burner so I turn it off when adding alcohol to avoid flames) and mix while scraping the bottom of the pan to get the good flavor bits off the bottom.
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Add the flour now as well, stirring well.
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7.
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Return the chicken to the pan and add the bay leaf.
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Pour in the chicken broth, starting with one cup and add more as needed to cover the chicken.
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Heat until it returns to a boil.
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8.
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Cover the pot and put it in the oven for 1 hour.
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9.
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Remove the lid and bake for 15 minutes uncovered.
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Now is a good time to get the noodles started, cook according to package.
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10.
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Everything is ready to go!
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Savor and enjoy.
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Notes: If your sauce still seems thin after the last 15 minutes in the oven uncovered, remove the chicken and reduce it down on the stove for 5-10 minutes.
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When ready, turn the fire out and add the chicken back into the pan to warm them back up.
