Step 1

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

Heat oil in a Dutch oven or other large oven-proof pot over medium heat. Add bacon and cook until crisp, stirring regularly. Drain on paper towels and discard all but 1 tablespoon (15 ml) of fat in the pot.

Step 3

Turn heat to medium-high under pot. Generously season chicken thighs with salt and pepper. Add to pot, in batches so you don't overcrowd, and brown chicken on both sides, about 5 minutes per side. Remove to a plate and set aside.

Step 4

Add the carrots, pearl onions and mushrooms to the pot. Cook for about 5 minutes, until onions and mushrooms have just started to brown. Add the garlic and cook for another minute.

Step 5

Add the wine and stock to the pot and bring to a simmer. Add the thyme sprigs.

Step 6

Mash the butter with the flour and stir into the pot. Continue to simmer for 2 minutes, until the sauce is slightly thick. Return the chicken to the pot and add the cooked egg noodles, stirring to incorporate into the sauce.

Step 7

Place the dish into the oven, uncovered, and bake for 30 minutes.