Check off each step as you cook.

1. 01Brown the bacon and chicken.Cook bacon in a heavy lidded pot over medium heat for 5–7 minutes, then lift onto a plate. Pat chicken dry and season with salt and pepper. Brown in the bacon fat in uncrowded batches, about 5 minutes on the skin side and 3 minutes on the other side. Add olive oil only if the pan is dry. Transfer chicken to a plate.
2. 02Build the sauce.Leave a thin layer of fat in the pot. Cook diced onion and carrot for 5 minutes, then add garlic and tomato paste for 1 minute. Sprinkle in flour and stir for 1 minute. Gradually pour in wine and stock, scraping the browned bits from the base.
3. 03Braise gently.Return chicken and bacon with their juices. Add thyme, bay, and pearl onions. Bring to a simmer, cover, and cook over low heat for 40–50 minutes, turning the chicken once. Add a splash of stock if the sauce becomes too thick. The chicken should be tender and at least 165°F / 74°C away from the bone.
4. 04Brown the mushrooms.During the braise, melt butter in a skillet over medium-high heat. Add mushrooms and cook for 7–9 minutes, turning occasionally, until browned and their released liquid has evaporated.
5. 05Finish the pot.Fold mushrooms into the braise and simmer uncovered for 5 minutes. Remove thyme stems and bay leaf. If the sauce is thin, lift the chicken out briefly and reduce the sauce before returning it. Taste for salt, add optional parsley, and serve hot.

0 of 5 steps complete