I tried a Taste of Home recipe a month or so ago that didn’t turn out well. I have hopes that this one will be better!

2  cups  red wine ( I used my favorite zinfandel)
1  cup  chopped yellow onion
1  cup  chopped carrot
1  teaspoon  salt
1  teaspoon  dried thyme
1/2  teaspoon  dried rosemary, crushed
1/2  teaspoon  freshly ground black pepper
2  (8-ounce) chicken breast halves, skinned ( I used 6 breasts in place of adding thighs and drumsticks)
2  (4-ounce) chicken thighs, skinned
2  (4-ounce) chicken drumsticks, skinned
1/2  cup  all-purpose flour (about 2 1/4 ounces)
3  bacon slices, chopped
1/2  cup  pitted dried plums, quartered
2  bay leaves
Chopped fresh parsley (optional)

Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.

Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.