Ingredients:

- 2 tablespoons vegetable oil, divided
- 5 skin-on, bone-in chicken legs (thigh & drumstick)
- Kosher salt and freshly ground black pepper
- 12 ounces thick-cut bacon, cut crosswise into 1/3" slices
- 3 carrots, peeled, chopped
- 3 celery stalks, minced
- 1 onion, minced
- 4 cups dry red wine, such as Burgundy, divided
- ½ cup tomato paste
- 1 quart low-sodium chicken broth
- 12 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

Directions:

Preheat oven to 350 degrees F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.

Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.

Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.

Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.

Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.

Add mushrooms and chicken to sauce.