Wine-Braised Chicken

• 3 fresh thyme sprigs
• 5 flat-leaf parsley sprigs
• 1 bay leaf
• 3 slices bacon, cut into pieces
• 12 bone-in, skinless chicken thighs
• coarse salt and ground pepper
• 1 large onion, chopped
• 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 350ml dry red wine
• 400ml chicken broth

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

Heat up your TEFAL stewpot until the Thermo-Signal becomes red. This means your stewpot is at the right temperature to start cooking.

Add bacon and 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. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.

Add onion, 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, and herb bundle. Bring to a boil, cover and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Enjoy!