Chicken Stew in the Cast-Iron Skillet

A few nights ago we made this Chicken Stew. Again, not super healthy but quick and easy :) We are moving in a few weeks so our meals haven't been the best :/ But this one was good, like all of the others. I made some garlic bread as a side and it worked out perfectly. The original recipe can be found HERE. Below is our recipe.

Ingredients:
-1 Tbsp olive oil
-5oz bacon, chopped
-1.5 pound boneless skinless chicken breast, cubed
-1/2 tsp salt and pepper
-1 tbsp garlic powder
-1 tbsp onion powder
-6 mini carrots or 3 regular sized carrots, sliced
-1 1/2 cups red wine
-4 tbsp flour
-3 cups beef broth
-14oz canned crushed tomato
-2tsp worcestershire sauce
-1 1/2 tsp basil, dried


Directions:
Place oil and bacon in a large cast-iron skillet over high heat. When the oil is heated and bacon releases some fat, add chicken.

Sprinkle with salt and pepper and cook until bacon and chicken are browned. Add garlic and onion powder, cook 1 minute. Add carrot and cook 2 minutes. Add red wine and allow to simmer rapidly 2 minutes until the alcohol smell is gone.

Add flour and mix until incorporated. Slowly pour in half the beef broth while stirring, then pour the rest in. Add tomato, Worcestershire, basil, salt and pepper. Stir. Cover and simmer for 30-40 minutes. Serve with garlic bread.