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1
Preheat oven to 350F.
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2
Place 1 cup flour in shallow dish.
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3
Cook chopped bacon in heavy large pot over medium-high heat until crisp, about 4 minutes.
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4
Using slotted spoon, transfer bacon to paper-towel-lined plate to drain.
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5
Add 1 tablespoon olive oil to bacon drippings in pot.
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6
Sprinkle chicken thighs with salt and pepper.
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7
Working in batches, coat chicken thighs with flour and add to pot; sear until brown, about 4 minutes per side.
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8
Arrange chicken thighs in 15x10x2-inch glass baking dish.
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9
Pour off all but 3 tablespoons fat from pot.
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10
Add shallots and garlic to pot and saute 1 minute.
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11
Add onions, crimini mushrooms, and marjoram and saute until onions begin to brown, about 10 minutes.
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12
Add red Zinfandel and bring to boil, scraping up browned bits.
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13
Add chicken stock and bacon; boil 5 minutes.
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14
Pour wine mixture over chicken in baking dish.
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15
Cover tightly with foil; bake until chicken is cooked through, about 1 hour.
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16
Using tongs, transfer chicken thighs to platter.
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17
Strain wine mixture from baking dish into heavy medium saucepan.
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18
Transfer onion and mushroom mixture to platter with chicken; tent with foil to keep warm.
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19
Mix 2 tablespoons flour and butter in small bowl to blend.
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20
Bring wine mixture to boil.
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21
Whisk in flour mixture and boil until sauce thickens and is reduced to 2 3/4 cups, about 8 minutes.
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22
Season sauce to taste with salt and pepper.
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23
Ladle sauce over chicken and vegetables; sprinkle with chives.
