1: Season chicken with salt and pepper generously on all sides.
2: Add chicken to a large pan to marinate, adding garlic cloves, rosemary, and bay leaves. Submerge chicken in red wine and beef broth.
3: Cover and marinate in the fridge overnight.
4: Oil a pan with olive oil on medium heat, ensuring the pan is up to temperature.
5: When chicken is golden brown, remove from heat.
6: In the same pan, brown chopped bacon and then remove from heat.
7: Add shallots to the pan and allow to lightly caramelize, then remove from heat.
8: Add in roughly chopped carrots and halved mushrooms, cooking for a couple of minutes.
9: Return shallots, bacon, chicken, and marinade to the pan; add garlic powder and onion powder, cover, and bake at 350°F for 60 to 90 minutes until chicken is fork tender.
10: Stir in a cornstarch slurry to thicken the sauce and finish with chopped parsley.
