About the Recipe
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8 ounces bacon, cut into 2-inch pieces
4 pounds Fajita chicken thighs, about 4 packages
4 cloves fresh garlic, minced
4 shallots, quartered
4 sprigs of fresh thyme
1 bay leaf
2 tablespoons tomato paste
2 cups peeled fresh baby carrots
2 cups chicken stock
1/2 bottle favorite red wine (like Rioja)
3 tablespoons salted butter, melted
3 tabelspoons flour
1-pound mushrooms (optional). Cremini or button, or baby Bella. Qaurter the mushrooms
1/2 teaspoon freshly cracked black pepper
Preheat the oven to 350°F with a rack in the center position
In a braising pan, or Dutch oven add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat.
Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.
To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.
Return chicken thighs to the pot.
Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.
While chicken is still cooking, place melted butter in a small bowl, combine with the flour. Mix to make a paste (roux)
Remove chicken from oven and stir in roux mixture into the juices. Gently stir to combine.
Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer.
Enjoy with rice Pilaf, Pasta or mashed potatoes.