1-First, combine the chicken, wine, onions, bay leaf, and thyme in a bowl, then cover and refrigerate overnight for 12-24 hours. This marinating step is key because it lets those flavors really sink in and makes the chicken super tender.

2-Next, strain the wine-onion mixture and reserve the liquid; discard the solids. Simmer the liquid in a saucepan until it’s reduced by half, about 375 ml, to create a rich base for your sauce. Now, pat the chicken dry and season it with 3/4 tsp salt and 1/2 tsp pepper.

3-Browning and Sautéing Steps Heat 3-4 Tbsp of vegetable oil in a heavy pot and brown the chicken on all sides; set it aside once done. In the same pot, cook the bacon batons until golden and keep them warm. Follow that by sautéing the mushrooms until they’re golden, then remove them too.

4-Add the marinated onions and brown them lightly. Stir in the butter until it melts, then add the minced garlic and cook for 1 minute. Toss in the tomato paste and cook for 2 minutes, stirring constantly, before sprinkling in the flour and cooking for another 2 minutes.

5-Pour in the reduced wine liquid and beef stock, add the chicken, bacon, and mushrooms back in, then cover and place in a preheated oven at 175°C (350°F) for 45 minutes. Or, simmer on low heat on the stovetop for the same time either way, it’s magic in a pot!

6-Once done, remove any herb bits, taste and adjust seasoning with the remaining 1/4 tsp salt and 1/4 tsp pepper if needed, and sprinkle on the chopped parsley. Serve it up over mashed potatoes or tagliatelle for a complete meal. If you’re looking for more slow-cooked favorites, try this slow-cooker sesame chicken recipe for variety.