Step 1

Preheat oven to 375°F.

Step 2

In a large braiser or dutch oven, fry the bacon till crisp. Remove bacon to a plate, and remove all but about 2 tablespoons of bacon grease from the pan.

Step 3

Dry the chicken with paper towels, season with salt and pepper, and add it skin side down to the bacon grease. Sear for about 5 minutes per side, then remove to a plate.

Step 4

Add in onion and carrots and sauté for about 5 minutes. Add sliced garlic and cook 1 more minute.

Step 5

Push the vegetables to the side and add in tomato paste. Cook for a few minutes till it begins to darken.

Step 6

Pour in wine and chicken stock. Stir well to deglaze the pan. Add back in bacon along with thyme, salt and pepper. Combine well, then nestle in the chicken, skin side up. Cover and bake for 45 minutes.

Step 7

While the chicken is braising, melt 1 tablespoon of butter in a skillet over medium high heat. Add pearl onions and sauté for 3-4 minutes. Remove to a plate.

Step 8

In the same skillet, add sliced mushrooms. Cook till they are softened and a little browned up, 8-10 minutes.

Step 9

After the initial 45 minutes of baking time, mash together the remaining 1 tablespoon of butter with flour. Stir the mixture into the liquid. Add in mushrooms and pearl onions. Taste and adjust for salt. Return the dish to the oven, this time uncovered, and cook 15 more minutes.

Step 10

Serve with mashed potatoes or crusty bread.