In a medium bowl, place the chicken thighs, red wine, salt, black pepper, and chicken stock and let the chicken marinate for 10 to 15 minutes.
4 Chicken Thighs or drumsticks, ½ cup Dry Red Wine, ½ teaspoon Sea Salt, ½ teaspoon Black Pepper, ¾ cup Chicken Stock
Bring a saute pan with a lid over medium heat, and add 1 tablespoon of olive oil. Add the chopped bacon and cook until crisp for 5 minutes. Remove the bacon but not the grease from the pan and set the bacon aside.
3 tablespoons Extra Virgin Olive Oil, 3 Strips Bacon or pancetta
Remove the chicken pieces from the wine marinade, keeping the marinade to use in the recipe later. Pat the thighs dry with a paper towel.
4 Chicken Thighs or drumsticks
Return the pot to medium heat, and add another tablespoon of olive oil. Place the chicken pieces and cook until golden on both sides, about 4 to 5 minutes on each side. Remove and reserve. Pour off some excess fat, but leave about 1 tablespoon in the pot.
3 tablespoons Extra Virgin Olive Oil
Add the shallots or onions, and mushrooms and saute, occasionally stirring, for 5 minutes. Add the garlic and cook for 30 seconds.
½ Shallot or small Onion, 1 ½ cups Button Mushrooms, 3 Garlic Cloves
Add the tomato paste, and cook until fragrant for 1 to 2 minutes. Pour the reserved wine marinade and scrape the bottom to remove any stuck-on bits.
2 tablespoons Tomato Paste
Return the chicken pieces and chopped bacon back to the pan and cook for an extra 8 to 10 minutes, covered, over medium heat.
4 Chicken Thighs or drumsticks, 3 Strips Bacon or pancetta
Remove from the heat. Sprinkle fresh thyme leaves on top and serve.
½ teaspoon Fresh Thyme leaves or sprigs
Notes
*All Nutritional Data are Estimates based on the Products I used* Net Carbs Per Serving: 6g