Heat 1 tablespoon oil in a pot, Dutch or a skillet with a lid, over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes or until browned. Add a pinch of salt and pepper and stir to combine. Remove the mushrooms from the pot to a bowl.

Cook the bacon in the same pot for over medium-high heat for 5 minutes, stirring occasionally, until browned. Remove with a slotted and add to the mushrooms; cover and set aside in the fridge.

Add the chicken in two batches to the same pot. Cook for 5 to 7 minutes until browned. Remove to a separate bowl or plate.

Add a little more oil to the pot, if necessary, to cook the onion. Cook the onion over medium-high heat for 5 minutes, stirring occasionally until the onion is softened. Add the garlic and cook for 3 minutes until softened and fragrant.

Add the tomato paste and stir to combine. Add the wine. Cook, stirring occasionally, for 3 to 5 minutes until the wine is reduced slightly.

Add the chicken, carrot, broth, thyme and a good pinch of salt and pepper to the pot; stir. Bring to a boil then reduce heat to medium-low. Cook, covered for 35 minutes, stirring occasionally, until carrots are softened and chicken is cooked. Uncover the pot and increase the heat to medium. Simmer, uncovered for 5 minutes.

Combine the softened butter and flour in a small bowl. Add a couple of spoonfuls of the sauce from the pot; stir until smooth. Add the mixture to the pot, stirring at the same time to combine. Add the mushrooms and bacon; stir to combine. Season to taste.

Once cooled, the mixture can be stored in airtight containers in the freezer for 3 months or the fridge for 4 days. Serve with rice or noodles or see below for 3 variations.