Step 1

In a medium-sized bowl, add the chicken thighs, chicken drumsticks, red wine, chicken stock, and brandy. Set aside.

Step 2

In a large skillet over medium-high heat, add the bacon and cook until crispy, about 8 minutes.

Step 3

Transfer the bacon to a paper-towel-lined plate using a slotted spoon.

Step 4

Remove the chicken from the wine marinade, reserve the marinade, and pat the chicken dry.

Step 5

In batches, place the chicken skin-side down in the skillet, searing until golden, about 5 minutes per side.

Step 6

Transfer the chicken to a plate.

Step 7

Pour the bacon and chicken fat into a heatproof dish, reserving 2 tablespoons in the skillet. Set the heatproof dish aside.

Step 8

Add the sliced onion and carrots to the skillet and cook until the onion becomes golden brown, about 7-8 minutes.

Step 9

Add the garlic and cook until fragrant, about 1 minute.

Step 10

Push the vegetables to one side of the pan. To the cleared side of the pan, add the tomato paste and cook until fragrant and it begins to darken.

Step 11

Pour the reserved wine marinade into the pan and stir, using a wooden spoon to scrape up any browned bits at the bottom of the skillet.

Step 12

Nestle the chicken into the skillet.

Step 13

Sprinkle the thyme over the chicken.

Step 14

Cover the pot and reduce the heat to low.

Step 15

Let the mixture simmer for 20 minutes.

Step 16

In a separate large skillet, add the reserved chicken and bacon fat over medium-high heat.

Step 17

Add the mushrooms and cook until browned, about 10 minutes.

Step 18

Add the pearl onions to the skillet with the chicken and simmer for 10 minutes.

Step 19

Transfer the chicken from the skillet.

Step 20

Add the beurre manie into the skillet you used to cook the chicken, stirring it into the sauce and allowing it to thicken.

Step 21

Season with salt and pepper.

Step 22

Return the chicken to the skillet and top with the cooked bacon and mushrooms.

Step 23

Serve hot!