• 6-8 -chicken thighs
• 1 tablespoon – fresh thyme
• 3-4 cloves garlic- peeled –chopped roughly
• 2 cups- Cabernet Sauvignon
• 2 tablespoons – butter
• 4 slices bacon- chopped
• 4-5 shallots – sliced
• 10 baby carrots- whole and peeled 
• 1 cup- chicken stock
• 1 tablespoon – flour
• 1 tablespoon – tomato paste
• 1 cup- sliced mushrooms

Soak chicken in wine, thyme, and garlic overnight in a covered glass dish or bowl. Make sure chicken is turned a couple of times during the soaking process.

Heat oven 300*.

On the stovetop on medium heat ,In a large pan, melt butter, and add the bacon. Cook until all brown and yummy. Add shallots and carrots. Cook for 5 min. Sprinkle with flour and stir for 2 minutes. Add tomato paste and chicken stock. Separate chicken and wine marinade. Stir wine marinade into pan with other ingredients and bring to a boil. Add mushrooms, cook for 5 minutes. Add chicken, cover and move into oven. Cook for 25 minutes. Turn chicken and cook for 25 more minutes.

Serve hot with crunchy bread and butter and a nice fresh green salad.