1. In a shallow dish combine 1 cup (120 g) of flour 1 teaspoon of thyme 1 teaspoon of paprika a pinch of pepper and a pinch of salt

2. Coat each piece of chicken in the flour mixture making sure to shake off any extra before cooking

3. Place a large skillet over medium heat and cook 6 ounces (170 g) of diced bacon until it turns crispy and golden brown

4. Take the bacon out of the skillet and keep it aside then add 2 tablespoons (30 g) of butter to the same skillet

5. Toss in 1 diced onion and sauté for a few minutes until it softens and turns slightly translucent

6. Add 8 ounces (225 g) of sliced mushrooms to the skillet and cook them down until they release their water and begin to brown

7. Put the chicken pieces into the skillet and brown them on all sides for about 5 to 7 minutes total

8. Once browned remove the chicken from the skillet and set it aside with the bacon

9. In a small bowl whisk together 1 cup (240 ml) of chicken broth 1/2 cup (120 ml) of heavy cream and 1/2 cup (120 ml) of red wine

10. Stir in 1 tablespoon of tomato paste until everything blends into a smooth sauce

11. Pour the sauce into the skillet and scrape up all the browned bits stuck to the bottom

12. Bring the sauce to a simmer then return the chicken and bacon to the skillet

13. Let everything cook together for 10 to 15 minutes or until the chicken is fully cooked through

14. Serve the dish hot with roasted potatoes and a light sprinkle of fresh parsley on top