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Coat chicken pieces in flour
Cook bacon until smoky and crispy
Sauté mushrooms with bacon
Add flour-coated chicken to the pan
Pour in red wine and chicken stock
Add tomato paste
Simmer until chicken is juicy and sauce thickens from flour coating and stock reduction
If using store-bought stock, thicken sauce at the end with beurre manié (equal parts flour and soft butter mixed) if needed, about half tablespoon
Serve with boiled potatoes tossed in butter or buttery noodles