Preheat oven to 350 degrees.

Dry the chicken pieces and season generously with salt and pepper.

Heat 1 teaspoon of vegetable oil in a large Dutch oven or a heavy pot with a lid over medium high heat. Add the chicken. Brown the chicken pieces on all sides for about 8 to 10 minutes, then remove from the pot and set aside along with the lardons.

Remove any excess chicken fat left in the pot, lower the heat to medium then add the chopped yellow onion and the carrots (cut diagonally). Sautée until the onion is soft then add in the minced garlic and stir for a minutes until fragrant.

Add the tomato paste and cook for a minute, then add the flour and for a whole minute as well in order to cook off the floury taste.

Pour in the beef stock, add the bay leaf and the thyme sprigs lifting the fond with a wooden spoon. Cook until the beef stock is reduced by half (about 10 minutes).

Add the chicken stock and drizzle some salt and pepper. Once it starts to boil, place in the chicken pieces and lardons.

Cover the pot and put in the oven. Let it cook for 45 minutes or until the chicken is tender.

During the last 15 minutes of cooking time, get the mushrooms ready. In a skillet set over medium high heat, add 1 tablespoon oil and 2 tablespoons of butter and sautée the mushrooms for about 8 to 10 minutes. Season with some salt and pepper and put aside.

When the stew is done, remove the chicken pieces and place gently on serving plate (cover with foil to preserve warmth), and remove the bay leaf and thyme.

At this point, taste to adjust any seasoning, then add ¼ cup parsley keeping the rest as a garnish.

Add in the sautéed mushrooms, pour the sauce over the chicken pieces and top with parsley and serve. You can also put the chicken back to serve in the pot. Enjoy!