Garlic Chicken with Rosemary

3 slices bacon, chopped
4 chicken thighs, cut into bite size pieces
½ cup flour
sea salt and pepper to taste
2 cloves garlic, chopped
½ cup dry white wine
½ cup chicken broth
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary

1. Fry the bacon in the skillet over medium high heat until crispy. Remove bacon pieces using a slotted spoon and set aside in a bowl. Pour off all fat except about a tablespoon. Reserve fat for another use.
2. Dredge the chicken pieces in flour and add to the pan. Brown the chicken, about 5 minutes. Sprinkle chicken with salt and pepper. Add garlic and cook about 30 seconds until garlic just barely starts to brown. Add the white wine and scrape up any bits.
3. Whisk together the chicken broth and tomato paste and pour into pan, along with the rosemary. Cover and reduce heat to medium-low and cook for about 15 minutes until chicken is cooked through. Serve with rice, potatoes or pasta.