In a large casserole dish or saucepan over medium heat, add the Olive Oil and allow to get hot.

Once heated, add the diced Bacon and cook until crispy, about 5 - 8 minutes (or until golden). Remove the Bacon and set aside.

Pat dry the Chicken pieces with a paper towel. Season with Salt & Pepper and then sprinkle over the Flour and shake off any excess.

Add 2 Tbsp of the Butter to the Bacon drippings and allow to melt.

Carefully add the Chicken to the pan and fry until golden. Remove from pan and set aside. You may need to do this in batches.

Pour in the Red Wine and deglaze the pan, scrapping the bottom of the pan to incorporate all the goodness from frying the chicken.

Add the Chicken Broth to the Red Wine along with the minced Garlic, Bay leaves and Thyme, bring to a boil and cook uncovered for about 15 minutes or until reduced by half.

While the Wine is cooking, in a skillet over medium heat, add 2 Tbsp of the Butter and allow to melt.

Once the Butter is melted, add in the quartered Mushrooms and saute until golden, about 5 minutes. Set aside.

When the Red Wine has reduced, add the Chicken, Carrots, Onions, Mushrooms, and Bacon. Cover and cook on simmer for 45 - 60 minutes. The stew is ready when the Chicken starts to fall off the bone and when pierced the juices run clear.

Can be cooled and kept for the next day covered in the refrigerator or served straightaway.

Enjoy!