Braised Chicken Stew

It's been a while since I last shared a recipe with you. The reason being that we've been trying to eat healthier so my recipes aren't that interesting. But when I came across this recipe, I knew I just had to add it to my Sunday dinner repertoire. We made it on Sunday and it's definitely a winner. I could totally leave the bacon out though for a lighter fare. So here it is - perfect to enjoy on a rainy spring day or for entertaining a small crowd.Braised Chicken StewIngredients4 slices of bacon2 tablespoons olive oil50 g {1 3/4 oz} unsalted butter300 g {10 oz} small button mushrooms, halved1.5 kg {3 lbs} chicken pieces {with skin and bone}2 onions, chopped2 cloves garlic, crushed400 g {13 oz} can tomatoes1 cup chicken stock1 cup heavy cream2 tablespoons fresh parsley, chopped2 tablespoons fresh thyme leaves, choppedCrusty fresh baguette for servingDirections1. Chop the bacon into large pieces. Place a large, heavy-based pan {I used my Le Creuset pot} over medium heat. Brown the bacon, then remove and set aside on paper towels.2. Heat half the oil and a third of the butter in the pan until foaming, then stir in the mushrooms and cook until softened and golden brown. Remove from the pan with a slotted spoon.3. Add the remaining oil to the pan with a little more butter. When the oil is hot, brown the chicken pieces in batches over high heat until the skin is golden all over and a little crisp. Remove from the pan.4. Heat the remaining butter in the pan. Add the onion and garlic, and cook over medium-high heat for about 3 minutes, or until softened. Pour in the tomatoes, stock and cream. Return the bacon, mushrooms, and chicken to the pan and simmer over medium-low heat for 25 minutes. Stir in the herbs, season with salt and freshly ground pepper and simmer for another 5 minutes before serving.Enjoy with a crunchy French Baguette and your wine of choice!P.S. As I was going I was removing a lot of the grease and I would add a little less cream. Try half cup and then add more if needed.Photo by @charissa_fay, Recipe by @beurrenoisette_