Heat dutch oven, add Tbs olive oil, add cup chopped bacon, brown. Add 2 cups onion, 4 cloves of garlic,fry till brown. Strain, set aside. Brown chicken leg both sides with thyme and pepper, set aside. Brown mushrooms, set aside. Brown carrot slices and tomato in chicken juices, set aside.

Put cup of chicken stock, cup of wine, cup of hand kneaded soft butter and flour in pan drippings, heat, stir till thick, then add all other ingredients. Simmer till meat falls off the bone, about an hour. Remove bones, chunk the chicken meat, serve with french bread, rice, or mashed potatoes to scoop up every drop of the gravy. Enjoy.