Dice the bacon; crush garlic and remove the skin - leave it in one piece, peel and quarter the shallots, cut the celery and carrots into chunky pieces.

Clean the chicken legs and separate thighs and drumsticks. Cut around the bone close to the foot to allow it to cook faster. Season with salt and pepper. Preheat the oven to 200°C.

Fry in a large roasting dish until brown on all sides. Remove from pan and set aside. Add the vegetables, thyme and bacon to the pan and fry for 5 minutes.

Add tomato paste, mix and put the chicken back in. Add the wine and bring to a simmer. Season with salt and pepper again. Transfer to the oven for 40 Minutes.

In the meantime, cut the bell pepper into chunky pieces. Fry the bell pepper and the sliced mushrooms in a very hot pan, allow them to get good color and season with parsley, salt, and pepper.

Once the chicken is ready, serve the chicken with the vegetables from the roasting dish and the frying pan. Serve with the baguette.