Instructions

Cook the Bacon and Chicken

Heat a large pot or Dutch oven over medium-high heat.

Add the chopped bacon and cook until crisp, about 5 minutes. Remove and set aside.

In the same pot, brown the chicken pieces in batches for about 5 minutes per side. Transfer to a plate.

Sauté the Vegetables

Reduce heat to medium and add onion, celery, and garlic to the pot.

Cook for about 8 minutes until lightly browned.

Stir in the tomato paste until well combined.

Build the Stew

Add mushrooms and small onions, cooking for 1 minute.

Pour in the chicken broth and white wine, scraping the bottom of the pot.

Add potatoes and carrots, then bring to a boil.

Simmer

Return the chicken and bacon to the pot.

Cover and simmer for about 25 minutes, until the chicken is cooked through and vegetables are tender.

Thicken the Sauce

In a small bowl, whisk together flour and water until smooth.

Add a little hot cooking liquid to the mixture, then stir it back into the pot.

Cook for a few minutes until the sauce thickens.

Serve

Sprinkle with fresh parsley and serve hot.

Perfect paired with a glass of white wine.