French style red wine braised spring chicken - Western food

1
Preheat the oven to 176°C.
2
Add bacon to the saucepan and fry over medium heat for 8 to 10 minutes, until crispy. Then take out the fried bacon and place it on a plate lined with kitchen paper, leaving 2 tablespoons of bacon base oil in the pan.
3
Cut the spring chicken into small pieces and marinate with salt and pepper to taste. Fry chicken in reserved bacon fat over medium heat, about 5 minutes.
4
Then add garlic, shallots, thyme, bay leaves, tomato paste and cooked bacon to the pot. Stir until fragrant, about 1 minute.
5
Return the chicken to the pan (skin side up), add wine, chicken stock and carrots, bring to a boil, cover and place Place in the oven and simmer for 30 minutes.
6
Remove from oven and place back on stove.
7
In a small bowl, combine the melted butter and flour and stir in 1/4 cup of the saucepan together. Add the prepared sauce to the pot along with the mushrooms. Stir and cover and cook over medium heat for another 10 minutes, seasoning as desired.
8
Top with parsley, preferably with mashed potatoes or egg noodles.

Although red wine braised spring chicken is a relatively simple dishdishes, but these key steps will set you up for success.