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1
In a large bowl, add chicken with wine, garlic, thyme, bay leaf and the whole parsley stems.
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2
Cover and marinate for 24 hours in the refrigerator.
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3
Remove chicken from marinade and pat dry, reserving marinade.
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4
Season chicken with salt and pepper.
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5
In a large Dutch oven, sear chicken on all sides in 2 tablespoons oil over medium heat until golden brown.
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6
Remove to a plate.
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7
In the same pot add more oil, if needed, and saute the onions, carrot and celery until tender.
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8
Add cayenne pepper and tomato paste and cook until tomatoes turn a deep reddish brown color.
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9
Add flour and stir until incorporated then pour in reserved marinade.
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10
Stir and simmer until thickened about 10 minutes.
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11
Add chicken back to the pot and pour in enough stock to just come up the sides of the chicken but not cover it completely.
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12
Bring to a boil, then lower to a simmer and cook covered for about 1 hour or until the chicken falls off the bone.
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13
Gently remove legs from pot and strain liquid from the solids, discarding the solids.
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14
Return chicken and strained liquid back to the Dutch oven and bring to a simmer.
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15
Heat a large saute pan with remaining 2 tablespoons oil over medium-high heat and add bacon.
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16
Cook until crispy then add mushrooms and pearl onions.
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17
Continue to cook until tender and browned.
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18
Add mixture back to the pot with the chicken.
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19
Toss the noodles with butter.
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20
Place the noodles on a serving platter or individual plates and top with the chicken.
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21
Garnish with chopped parsley and serve.
