Step 1

Dry the chicken with paper towels. Sprinkle evenly with 2 teaspoons of the salt.

Step 2

Heat a large saute pan or braising pan over medium heat. Add the pancetta or bacon and cook until it's crisp and the fat is rendered (5-7 minutes). Remove from the pan and set aside. Pour out all but 1 tablespoon of the fat from the pan.

Step 3

Add 1 tablespoon of the olive oil to the pan. Add the chicken pieces, skin side down. Cook until the skin is golden brown, about 10 minutes. Turn the pieces over and cook 5 more minutes. Remove the chicken to a platter.

Step 4

Pour the wine into the pan and bring it to a simmer. Stir in the garlic, tomato paste, thyme, bay leaf and chicken stock. Return the chicken pieces and the pancetta to the pan.

Step 5

Turn the heat down to low and cover the pan. Cook 40-45 minutes, until the chicken is very tender when poked with a fork — peek into the pan every now and then to make sure the sauce is simmering gently and not boiling, adjusting the heat as necessary.

Step 6

While the chicken cooks, prepare the onions and mushrooms: Heat a 10-inch non-stick skillet over medium-high heat. Add the remaining tablespoon olive oil and the onions. Cook until the onions are slightly softened and beginning to brown. Stir in the mushrooms and ½ teaspoon salt. Cook 10 minutes, until the mushrooms have released their liquid and are softened. Set aside.

Step 7

Using tongs, transfer the chicken from the pan to a platter. Remove and discard the bay leaf and thyme sprigs. Bring the sauce to a boil and cook 10 minutes, or until the liquid is reduced by half.

Step 8

Blend the flour and butter with a fork to form a paste. Stir into the pan sauce and simmer until it thickens, 1-2 minutes.

Step 9

Return the chicken to the pan along with mushroom mixture. Cook another minute or two, turning the pieces to coat with the sauce. Sprinkle with parsley and fresh thyme leaves and serve.