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1
Heat 5 Qt. enamel coated Dutch Oven over medium heat. Add the bacon and cook until crispy. Remove the bacon to paper towels to drain, crumble into large pieces when cool
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2
Add the chicken thighs in a single layer to the oven, cook until lightly browned, approximately 3 minutes on each side, working in batches if necessary; remove to a platter and reserve.
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3
Raise heat to medium high add mushrooms and cook until browned. Add pearl onions and cook until lightly browned. Add shallots and garlic, cooking until garlic becomes fragrant.
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4
Add tomato paste and stir until thoroughly combined. Reduce heat to medium. Preheat the oven to 350F.
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5
Sprinkle the flour over the vegetable mixture, and cook, stirring constantly for 1-2 minutes.
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6
Slowly add wine to the pan, stirring and scraping up any browned bits on the pan. Stir in the chicken broth and bring entire mixture up to a simmer.
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7
Add the chicken, along with any accumulated juices back to the pot, season with salt and pepper.
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8
Stir the crumbled bacon and the thyme bundle into the pot.
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9
Cover tightly with the lid of the Dutch oven and place in preheated oven. Cook 1 1/2 to 2 hours.
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10
Remove from oven and taste to correct seasoning.
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11
Serve with mashed potatoes, noodles or crusty sourdough bread.
