Ingredients:
1 (750-ml) bottle medium-bodied, fruity red wine
2 1/2 cups low-sodium chicken broth
6 ounces (about 6 slices) bacon, preferably thick-cut, cut crosswise into 1/4 -inch pieces
6 to 7 tablespoons unsalted butter, at room temperature, divided
1 large carrot, chopped coarse
1 large onion, chopped coarse
2 medium shallots, quartered
2 garlic cloves, smashed
8 bone-in, skin-on chicken thighs, trimmed of excess skin and fat
Salt and ground black pepper, to taste
1 teaspoon dried thyme
10 fresh parsley stems and 1 bay leaf tied together in a cheesecloth to make a bouquet garni
1 1/2 teaspoons tomato paste
24 fresh pearl onions, blanched briefly in boiling water and skinned
8 ounces white mushrooms, whole, halved or quartered, depending on size
2 to 3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley

Directions:
Bring the wine and broth to a boil in a large, nonreactive saucepan. Reduce heat to medium-high and cook until reduced to about 4 cups, about 20 minutes.

Meanwhile, fry the bacon in a large Dutch oven over medium heat until the fat is rendered and the bacon is golden brown. Transfer to a paper-lined plate to drain. Set aside.

Add 1 tablespoon of the butter to the rendered bacon fat and heat until melted. Add the carrot, onion, shallots and garlic, and sauté until lightly browned, 10 to 15 minutes. Transfer the vegetables to the pan with the reduced wine mixture. Discard all but 1 tablespoon fat from the Dutch oven.

Generously season the chicken with salt and pepper. Place the Dutch oven over medium-high heat and add 1 tablespoon butter. When the butter has melted, add half the chicken pieces, skin side down, and cook until crisp and well-browned, about 5 minutes. Flip them and brown on the second side, about 5 minutes longer. Transfer the browned chicken to a plate and brown the remaining chicken. Remove to plate and set aside.

Pour off all the fat from the Dutch oven. Return the pan to the heat and add the wine-vegetable mixture. Bring to a boil, scraping up any browned bits from the pan bottom with a wooden spoon. Add the chicken, thyme, bouquet garni and tomato paste. Return the mixture to a boil, then gently simmer, partially covered, until the meat is tender and infused with wine, 45 to 60 minutes. Turn the chicken once during cooking.

While the chicken and sauce are cooking, heat 2 tablespoons butter in a medium skillet over medium-low heat. Add the pearl onions and cook, stirring occasionally, until lightly browned and almost cooked through, 5 to 8 minutes. Add the mushrooms. Season with salt, cover, increase the heat to medium and cook until the mushrooms release their liquid, about 5 minutes. Remove the cover, increase the heat to high and boil until the liquid evaporates and the onions and mushrooms are golden brown, 2 to 3 minutes more. Set aside.

When the chicken is cooked, transfer it to a platter and cover with foil to keep warm. Remove the bouquet garni. Strain the sauce through a fine-mesh strainer set over a large measuring cup. It should measure 2 to 3 cups. Return to the pan. Skim off the fat.

Counting 1 tablespoon each of butter and flour for each cup of sauce, mash 2 to 3 tablespoons each butter and flour together to make a smooth paste.

Bring the sauce to a boil and whisk in the paste until smooth. Add the reserved chicken, bacon, onions and mushrooms. Adjust the seasonings and simmer gently for 5 minutes to meld the flavors. Sprinkle with parsley and serve.

Makes four servings.