Start by chopping your vegetables into evenly sized pieces: dice the onions, slice the carrots, and quarter the mushrooms. If your chicken isn't pre-portioned, cut it into thighs and drumsticks. Set aside and gather your large pot for cooking.

In a large, deep pot, add diced bacon over medium heat. Cook for about 5-7 minutes until crispy, then remove and set aside, keeping the drippings.

Add chicken pieces, skin side down, into the pot with the bacon drippings. Brown for about 5-7 minutes until golden. Remove and set aside.

In the same pot, add chopped onions and minced garlic. Sauté for about 2-3 minutes until translucent. Stir in quartered mushrooms and sliced carrots; cook for another 5 minutes.

Pour in red wine, scraping the pot to lift flavors. Cook for a minute to reduce slightly.

Return cooked bacon and browned chicken to the pot. Add chicken broth and fresh herbs, stirring gently. Bring to a low simmer, cover with a lid, and cook for about 10 minutes.

Reduce heat to low, cover, and braise for about 60 minutes.

Check sauce consistency. If too thin, simmer uncovered for 10-15 minutes or use a cornstarch slurry. Taste and adjust seasoning.

Serve hot, ideally over creamy mashed potatoes or alongside crusty bread.