Cook diced bacon in Dutch oven over medium heat 6-8 minutes until crisp; remove with slotted spoon. Pat chicken dry, season with salt and pepper, then sear skin-side down in bacon fat 5-7 minutes until golden. Flip and cook 3 more minutes, then remove chicken.
4 oz bacon, 4-6 pieces bone-in chicken thighs, salt salt, pepper black pepper
Add peeled pearl onions to pot and cook 5 minutes until lightly browned, stirring occasionally. Stir in minced garlic and cook 30 seconds until fragrant. Add sliced carrots if using and cook 2 more minutes.
12 pieces pearl onions, 4 cloves garlic, 2 medium carrots
Pour in red wine, scraping browned bits from bottom with wooden spoon. Add chicken stock, thyme sprigs, and bay leaves. Return chicken and bacon to pot. Bring to a simmer, then reduce heat to low. Cover and simmer gently for 1 hour until chicken reaches 165°F internally.
2 cups red wine, 1 cup chicken stock, 2 sprigs fresh thyme, 2 leaves bay leaves, 4-6 pieces bone-in chicken thighs, 4 oz bacon
While chicken simmers, sauté sliced mushrooms in butter over medium-high heat 5-7 minutes until golden. Add mushrooms to pot in last 15 minutes of braising. Once chicken is done, remove it and reduce sauce uncovered 15-20 minutes until thick and glossy.
8 oz mushrooms, 1 tablespoon butter, 4-6 pieces bone-in chicken thighs
Return chicken to pot to rewarm 2-3 minutes. Remove thyme sprigs and bay leaves. Taste and adjust salt. Sauce should coat back of a spoon and cling to chicken before serving.
4-6 pieces bone-in chicken thighs, 2 sprigs fresh thyme, 2 leaves bay leaves, salt salt
