Instructions: Place chicken in a single layer in a large nonmetallic dish. Add thyme, garlic, and wine. Cover, and refrigerate overnight, turning the chicken several times.

Heat oven to 300 degrees. Halve bacon lengthwise and cut crosswise into 1/4-inch wide pieces. Melt butter in a large, heavy, ovenproof pot over medium heat; add bacon; and cook until brown, stirring occasionally. Add onions and carrots, and cook until golden. Add flour, and stir for 3 minutes over medium-low heat. Pour in chicken stock, add tomato paste, and stir, scraping up any browned bits on the bottom of the pan. Add the marinade from the chicken, and bring to a boil. Add chicken legs, cover, and transfer to the oven. Cook for 30 minutes, turning the chicken and stirring after 15 minutes. (Chicken can be prepared up to this point several hours ahead and set aside at room temperature.)

Remove chicken from the pot using tongs. Add mushrooms to the cooking liquid, and boil until the sauce is thickened and reduced by about half to approximately 1 1/4 cups, about 20 minutes. Discard thyme sprigs. Season with salt and pepper. Remove the vegetables with a slotted spoon, and arrange on a serving platter or individual plates. Turn the legs in the sauce to coat, heating gently if cold, and place atop the vegetables. Spoon the remaining sauce over the legs. Serve immediately.

This recipe yields 4 servings.

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