Heat a cast iron stockpot and cook bacon until crispy.

Add a little oil and saute the onion, garlic, carrots and potatoes for 5 mins.

Stir in tomato paste and push veggies to the sides.

In the center, add more oil. Add the chicken (with salt/pepper on it) and sear to brown both sides.

Add mushrooms for 2 mins.

Pour in wine and broth with some salt/pepper. (and thyme if using)

Bring to a boil, lower to a simmer and cook 10 mins to reduce by a third.

Garnish with fresh parsley.