• 2 cups chicken broth - I like Swanson's low sodium
• 12 sprigs parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 bottle Pinot Noir (stick with this variety)
   
• 4 oz bacon
   
• 2 1/2 pounds chicken thighs
   
• 5 tbsp unsalted butter
• 24 frozen pearl onions, thawed
• 8 oz cremini mushrooms
   
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tbsp flour

Put first five ingredients in a saucepan - but save out one tablespoon of the wine for later. Bring to a simmer over medium high heat. Cook until the volume is reduced to 3 cups - about 30 minutes on a simmer.

While the first part simmers, cut the bacon into 1/4-inch pieces. Remove the skin from the chicken thighs. Slice along the bone to open each thigh and remove the bones.  Sprinkle the chicken with a bit of salt and pepper, but don't use too much - this dish can easily become overly salty.

In a large Dutch oven, cook the bacon until it's well browned, but not burned! Remove the bacon to a paper towel to drain. Keep 2 tablespoons of the fat, throw the rest away.

Heat 1 tablespoon of the bacon fat in the Dutch oven over medium high until it just begins to smoke. Add half the chicken and cook until just browner (they say 2 minutes a side). Remove to a plate and repeat with second half of the chicken.

Use paper towels to pat the pearl onions dry. Remove the stems from the mushrooms and quarter them. With the Dutch oven now empty, melt 3 tablespoons butter over medium high. Once it stops foaming add the onions and mushrooms. Cook them stirring from time to time until they are brown. Reduce the heat to medium and add the garlic; cook about 30 seconds.

Add tomato paste and flour. Stir continuously and cook for one minute.

Add the wine mixture. Use a wooden spoon to scrape any bits off the bottom of the Dutch oven. Add 1/4 teaspoon of ground black pepper. Add chicken (and any juice that has come out of them) and cooked bacon. Turn the heat up to high and bring to a boil.

Reduce again to medium low. Cover the pot and simmer about 30 minutes, stir once or twice.

Remove chicken to a large bowl. Cover it with foil to keep it warm. Turn up the heat to medium high and simmer until the sauce is thick and silky, about 5 minutes.

Remove the sauce from the heat. Stir in 2 tablespoons butter and 1 tablespoon of wine. Season with salt and pepper. Add chicken to the pot and sprinkle with chopped parsley.

Enjoy!

I suggest serving with mashed Yukon Gold potatoes to contain all that rich sauce.