Ingredients:

• 2 chicken thighs (or 2 chicken legs)

• 1 cup red wine (preferably Burgundy or Pinot Noir)

• 1/2 cup chicken broth

• 1/2 cup mushrooms, sliced

• 2-3 slices of bacon, chopped

• 1/2 cup pearl onions, peeled

• 1 garlic clove, minced

• 1 small carrot, chopped

• 1 celery stalk, chopped

• 1 bay leaf

• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

• 1 tablespoon olive oil

• Salt and pepper to taste

Instructions:

1. Prepare the chicken:

   • Season the chicken thighs with salt and pepper.

2. Cook the bacon:

   • In a large, heavy-bottomed skillet, heat olive oil over medium heat. Add chopped bacon and cook until crispy. Remove the bacon and set aside, leaving some of the bacon fat in the pan.

3. Brown the chicken:

   • In the same skillet, add the chicken thighs, skin-side down, and cook for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.

4. Sauté the vegetables:

   • Add the pearl onions, carrots, celery, and garlic to the skillet. Cook for about 5 minutes until the vegetables are softened.

5. Deglaze with wine:

   • Pour in the red wine to deglaze the pan, scraping up any brown bits stuck to the bottom. Add chicken broth, bay leaf, thyme, and the bacon back into the pan. Bring to a simmer.

6. Simmer the dish:

   • Return the chicken to the pan, skin-side up, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender. Add the mushrooms about 10 minutes into the simmering process.

7. Finish and serve:

   • Remove the chicken from the pan and reduce the sauce for 5-7 minutes if needed. Taste and adjust the seasoning with salt and pepper.

   • Serve the chicken with the sauce, mushrooms, and vegetables. Enjoy with crusty bread or mashed potatoes.

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