1. In a large deep skillet, cook bacon over medium heat until crisp (about 10 min.). Remove bacon from pan; set aside.
2. Add 1 tbsp. oil to the pan used to cook the bacon; swirl to coat.
3. Add mushrooms and onion; sprinkle with pepper. Cook, stirring occasionally, until golden (about 10 min.). Remove mushroom mixture from pan; set aside.
4. Add remaining oil to pan; heat over medium heat.
5. Sprinkle chicken liberally with salt and pepper; add chicken to hot oil and cook, turning several times until evenly brown (5-7 min.). Remove chicken from pan; set aside.
6. Add mirepoix, garlic, thyme and bay leaves to the pan; cook for 5 min.
7. Add tomato paste; cook for 1 min.
8. Stir in wine; bring to a boil. Cook, stirring occasionally, until reduced by ½ (about 10 min.).
9. Return chicken to pan, skin side down. Add broth; bring to a simmer. Cover and simmer for 20 min.
10. Turn chicken; cook until done (about 15 min.).
11. Remove chicken from pan; bring liquid to a boil. Cook until reduced by ½ (about 10 min.).
12. Discard bay leaves; stir in mushroom mixture.
13. Return chicken to pan; cook until chicken is hot.
14. Sprinkle with parsley and bacon; serve immediately.

Tasty Tip:

• Kitchen shears make easy work of cutting the bacon.

Find It!

• Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).