4 slices bacon, cut into 1-inch pieces
1 (3-pound) chicken cut into 8 pieces, rinsed, patted dry, and any excess fat removed
1 cup all-purpose flour
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 teaspoon chopped fresh thyme leaves
4 cloves garlic, minced
1 bay leaf
Salt and pepper
1 (750-ml) bottle full-bodied red wine
2 cups homemade or low-sodium canned chicken stock
1 tablespoon olive oil
8 ounces white mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
Cook bacon in a heavy-bottomed skillet large enough to hold the chicken in a single layer over medium heat until crisp. Using a slotted spoon, remove bacon from pan reserving drippings in pan. Place flour in a shallow dish. Season chicken with salt and pepper and lightly coat with flour. Add chicken to drippings in pan; cook until golden brown, about 5 minutes. Turn, and continue cooking, about 5 minutes more. Remove chicken from pan.
Using the same pan, add onion, celery, carrots, thyme, garlic, bay leaf and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in wine and broth; bring to a boil. Cook until reduced by half, about 10 minutes.
Return chicken to pan; bring to a simmer. Cover and cook, turning once, until chicken is tender, about 30 minutes. Remove chicken from pan.
Place chicken cooking liquid over medium-high heat and bring to a boil. Cook until reduced by half, about 10 minutes. Discard bay leaf.
Meanwhile, heat olive oil a large skillet over medium heat. Add mushrooms and pearl onions with a pinch of salt; cook until golden, about 10 minutes. Stir in mushroom mixture into wine mixture.
Return chicken to pan; simmer until heated through, about 5 minutes. Taste and correct seasoning.
Sprinkle with bacon and parsley before serving.