Season the chicken pieces generously with salt and pepper, then cut each piece into three even slices. Coat the chicken in flour.

Heat olive oil in a frying pan over medium-high heat. Sear the chicken slices for about 3 minutes on each side until golden brown.

In the same pan, cook chopped bacon over medium heat until lightly crisp. Add mushrooms, carrots, garlic, and onion, sautéing until fragrant.

Stir in tomato paste and let it cook for a minute. Add dry red wine and simmer, scraping up browned bits for flavor.

Add chicken stock and return the chicken to the mixture. Reduce heat and simmer uncovered for 12-15 minutes.

Taste the sauce and adjust seasoning as needed. Garnish with fresh parsley before serving.

Serve alongside mashed potatoes or warm crusty bread.