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1
Position rack in center of oven.Pre-heat oven at 350 degrees.
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2
Bring a 2-qt. saucepan of water to a boil. Drop in the onions and blanch them for 1 minute.
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3
Drain in a colander, then shower with cold water to stop the cooking.
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4
Peel the onions, leaving enough fo the root end intact.
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5
Season the chicken pieces generously with salt and pepper.
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6
In a straight-sided 10 inch ovenproof saute pan with a lid, heat oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowed), cover with a splatter screen.
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7
Cook until deeply browned, about 5 minutes. Turn pieces over and cook until other sides are deeply browned, 3-5 minutes.
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8
Transfer chicken to plate and pour out fat.
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9
Set pan over medium heat. Add onions, mushrooms, bacon and carrot to the pand and cook until the bacon is crisp and the vegetables are browned, 8-10 minutes.
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10
Add the wine ant thyme sprigs and bring to a boil, scraping the browned bits from the bottom.
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11
Boil unitl the wine has ruecued to 1/2 cup, about 5 minutes.
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12
Add the chicken broth and bring to a boil.
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13
Return the chicken pieces to the pan and cover.
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14
Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, about 45 to 50 minutes.
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15
With a slotted spoon, transfer everything to a serving dish and keep warm by covering loosely with foil.
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16
Discard the thyme sprigs.
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17
Skim off as much fat as possible from the sauce.
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18
Bring the sauce to a boil over medium high heat, then simmer until slightly thicken, about 5 minutes.
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19
Pour the sauce over the chicken and sprinkle with thyme leaves and serve.
