8 Cuts of Chicken, bone in
1 1/2 cups red wine
1 cup chicken stock
1/4 cup brandy
5 strips of bacon, cut into 1/2 inch pieces
1 medium onion, quartered then thinly sliced
4 carrots, cut into 1 inch pieces
4 garlic cloves, minced
2 tbsp tomato paste
2 tsp thyme
8 oz mushrooms, thickly sliced
8 oz frozen pearl onions
Beurre manie (2 tbsp flour, 2 tbsp softened butter mixed well)
Place chicken in a large bowl and cover with wine, stock and brandy. Let sit while you prep the vegetables.
In a dutch oven, cook bacon over medium high heat until crispy. Remove bacon and set aside. Remove chicken from wine marinade (saving marinade) and dry the chicken with paper towels. Work in two batches searing until golden on both sides, about 5 minutes each side. Remove chicken from the pan and pour ALL BUT 2 tbsp of fat out of pan into a heatproof dish and set aside.
Add sliced onion and carrots to the pan and let them cook until golden brown. Add in the garlic and cook for one minute.
Push the vegetables to the side and add in tomato paste. Cook until fragrant and paste begins to darken. Pour the reserved wine marinade into the pan scraping the bottom to remove any stuck on bits.
Return the chicken to the dutch oven and sprinkle with thyme. Cover and cook on low for 20 minutes.
Pour 1 tbsp of the reserved oil into a skillet and saute mushrooms until brown, about 10 minutes. Add the pearl onions to the pot and cook another 10 minutes.
Mix beurre manie together in a small pinch bowl. Remove chicken from dutch oven and add in the beurre manie. Stir until thickened. Season to taste with salt and pepper.
Add the chicken back into the dutch oven and top with cooked bacon and mushrooms. Sprinkle with more fresh thyme.
Serve with mashed potatoes.