In a 4-quart enamel-coated cast iron sauce pan, heat the olive oil over medium heat.
Add the bacon, onion, carrots, mushrooms, bay leaves and thyme.
Cook, stirring occasionally until very fragrant, about 5 minutes.
Add the garlic, stir and cook for 1 minute.
Next, add the chicken pieces and cook for 3-4 minutes until seared on the outside.
Stir in the tomatoes, chicken broth, and wine.
Add a pinch of salt and a few grinds of black pepper.
Bring the mixture to a boil, lower the heat to a simmer and let simmer for 1 hour, stirring occasionally.
Remove the bay leaves, taste for seasoning, and serve over mashed potatoes (recipe below).
