3 thick strips of smoked bacon, cut into 1/2-inch cubes
1 tablespoon tomato paste
1 1/2 pounds skinless chicken thighs and drumsticks
1/4 teaspoon dried thyme
1 cup peeled pearl onions, thawed if frozen
1/2 cup chicken broth
1 large carrot, diced
1/4 cup unbleached all-purpose flour
1/2 pound cremini mushrooms, thinly sliced
1 1/2 cups red wine
2 cloves garlic, minced
1 bay leaf
Add the bacon to a deep, heavy-bottomed 12-inch skillet and place over medium heat. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat into the pan. Transfer the bacon to a paper towel-lined plate and reserve.
Add the chicken to the pan and cook for 2-3 minutes per side until the chicken is just browned. Transfer the chicken to a plate and reserve.
Add the onions, carrot and mushrooms to the pan and cook, stirring occasionally, for 5-6 minutes until the mushrooms are starting to brown and the carrots have softened slightly.
Add the garlic and cook for 1 minute more, stirring. Add the tomato paste and thyme, and stir to incorporate.
Whisk the chicken broth and flour together in a small bowl and add to the skillet with the red wine. Bring to a simmer.
Return the bacon and chicken to the pan. Cover with a lid and reduce the heat to low. Simmer for 30 minutes, until the meat is pull-apart tender and falling off the bone.
Remove the bay leaf before serving.