Prepare the vegetables by peeling and chopping onions, carrots, and celery. Set aside.

Cook bacon lardons in a large frying pan over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.

Season chicken thighs with salt and pepper, then add them to the pot with the bacon fat. Cook until browned on both sides, about 8 minutes per side. Remove the chicken and set aside.

Add the prepared vegetables to the pot and cook until softened, about 10 minutes. Add 4 minced garlic cloves and cook for another minute.

Sprinkle flour over the vegetables and stir to combine. Cook for another minute, then add red wine, chicken stock, and tomato puree. Stir to combine and bring to a simmer.

Add the bacon lardons and chicken back to the pot, along with a handful of thyme and basil leaves. Cover and simmer for 45 minutes, or until the chicken is tender and cooked through.

Remove the chicken from the pot and set aside. Strain the vegetables and sauce through a fine-mesh strainer, discarding the solids. Return the sauce to the pot and cook over high heat until thickened, about 10 minutes.

To make the mash, peel and chop potatoes and place them in a pot of boiling water. Cook until tender, then drain and mash with butter and a splash of milk. Season with salt and pepper to taste.

Serve the chicken with the sauce and the potato mash on the side. Enjoy!