Chicken with Mushrooms and Bacon Recipe

Season chicken with salt and pepper. Heat 2 tablespoons oil in a 5- or 6-quart, heavy-bottomed Dutch oven or casserole. Once pot is very hot, sear chicken in batches until browned; set aside.

In the same pot, heat 2 tablespoons oil over medium heat. Sauté onions and bacon until lightly browned. Add garlic and thyme; sauté until fragrant. Increase heat to medium-high and sauté mushrooms until browned.

Add potatoes and carrots; cook for 1 minute. Deglaze pot with wine over high heat and allow wine to reduce by half. Return chicken to the pot.

Add stock and mix well. Season with Worcestershire sauce, mustard, salt, and pepper.

Bring to a boil then lower heat to simmer. Cook until chicken is tender and cooked through, about 30 minutes.

Add cream. Taste then adjust seasoning. Continue cooking until sauce has reduced and has thickened slightly.

Transfer to a serving platter. Garnish with sage. Serve with rice, mashed potatoes, or buttered pasta.