5 fresh thyme sprigs
5 fresh parsley sprigs
1 bay leaf
6 slices bacon, cut into pieces
4 skinless boneless chicken breasts (about 2 pounds total)
salt and pepper
1 large onion, (or 2 medium) chopped
1 1/2 cup sliced portabella or cremini mushrooms
6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such as Pinot Noir
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup frozen peas (optional)

Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.

Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).

Raise heat to medium-high. Cut chicken breasts in half, season generously with salt and pepper. Working in batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.

Add onions, carrots, and garlic to pot. Cook until onion softens,
about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
Add wine, broth, chicken, mushrooms and herb bundle. Bring to a boil; cover, and bring to a simmer. Uncover, and simmer until chicken is cooked through, about 10 – 30 minutes depending on the size of chicken pieces. Add the peas and simmer another 10 minutes. Remove and discard herb bundle; stir in bacon.

Serve with a hardy bread or over mashed potatoes or noodles.

Servings: 4