This is a staple in bistro menus all around France, and is a favorite winter dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor - the key is slow cooking. It’s the subtle blending of the flavors that makes this a classic. I find that this is best if you can take it from stove top to oven, so a cast iron pot like Le Cruset is perfect. If not, it can be done on the stove over very low heat. Ingredients 4 pounds of skinless Chicken thighs, or 4 pounds of skinless Chicken breasts if you prefer, or any combination. ½ pound Bacon, with a soft smoke or unsmoked or salt pork 2 Tbsp. Butter ½ cup Flour, optional 2 tsp. Salt 1 large Onion, finely chopped 1 large Shallot, finely chopped 3 cloves of Garlic, sliced 5 sprigs of fresh Thyme, or 1 tsp of dried thyme 3 Bay Leaves 1 lb. of peeled baby Carrots ½ lb. Mushrooms or any fresh mushroom you desire. Keep them whole if possible.