1

In large bowl, combine wine, thyme sprigs, and bay leaves. Add chicken and turn until coated. Cover and refrigerate for at least 8 hours or up to 24 hours.

2

Remove chicken from marinade and reserve marinade. Pat chicken dry. In Dutch oven or braiser, heat oil over medium-high. Sprinkle chicken with 1⁄2 tsp each salt and black pepper. Add chicken to pot and cook until browned, about 4 minutes per side. Transfer chicken to plate.

3

Add carrots, chopped onion, mushrooms, and bacon to pot and cook for 8 minutes. Add tomato paste and garlic and cook for 1 minute. Add marinade with herbs and bring to boil, scraping up browned bits from bottom of pot. Cook over medium-high until marinade is reduced by about half, 12 to 15 minutes. Stir in pearl onions, chicken, and remaining 3⁄4 tsp salt and 1⁄2 tsp black pepper. Cover, reduce heat to low, and simmer, stirring occasionally, until chicken is very tender, about 1 hour.

4

In small bowl, whisk broth and flour. Using tongs, transfer chicken to plate. Stir broth into sauce and cook, stirring often, until thickened, about 2 minutes. Return chicken to pot, turning to coat. Discard bay leaves and thyme sprigs before serving.

5

Serving size: 1 chicken thigh and about 1⁄2 cup sauce