2 cups dry red wine, preferably Burgundy or pinot noir
2 cups unsalted chicken broth
2½ cups sliced carrots ( ½-inch pieces)
1 bay leaf
¾ teaspoon kosher salt
½ teaspoon ground pepper
Flat-leaf parsley leaves for garnish (optional)
Cook bacon in a large heavy-bottomed pot over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon; set aside. Add oil to the drippings in the pot and increase heat to medium-high. Working in batches, add chicken and cook until lightly browned, 4 to 6 minutes per side. Transfer to a plate.
Discard all but 1 tablespoon drippings from the pot; return to medium-high heat. Add mushrooms and cook, undisturbed, until lightly browned on one side, 4 to 5 minutes. Stir in onions and cook, stirring occasionally, until the liquid has evaporated, 4 to 6 minutes. Stir in tomato paste, garlic and thyme; cook, stirring occasionally, until fragrant, 1 minute.
Stir in wine and broth. Add the chicken and any accumulated juices, carrots and bay leaf. Bring to a boil. Reduce heat to maintain a simmer, cover and simmer until the chicken and vegetables are tender, about 1 hour.
Transfer the chicken and vegetables to a platter with a slotted spoon. Bring the mixture in the pot to a boil over high heat. Cook, uncovered, until the liquid thickens and reduces to 2 cups, 6 to 8 minutes. Return the chicken and vegetables to the pot; stir in salt and pepper. Serve sprinkled with the bacon and parsley, if desired.
Serving size: 2 thighs, 1 cup vegetables and ⅓ cup sauce
523 calories;19 g fat(5 g sat); 3 g fiber; 18 g carbohydrates; 53 g protein; 51 mcg folate; 260 mg cholesterol; 8 g sugars; 0 g added sugars; 8,677 IU vitamin A; 7 mg vitamin C; 61 mg calcium; 3 mg iron; 651 mg sodium; 1,187 mg potassium