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Season chicken with salt and pepper. Marinate chicken with wine, bay leaf and thyme overnight in a ziploc bag.
Preheat the oven to 375*F. Remove chicken from wine marinade and pat dry with paper towels. Reserved the marinade. Add chicken to medium heat dutch oven, skin side down, until golden brown. Flip and brown the other side. Set aside.
In the same pot, cook the bacon until crispy. Add the onions, leeks, carrots and mushrooms. Saute until translucent, salting as you go, around 10 minutes. Add the minced garlic and cook another 2 minutes. Add the tomato paste and coat all the vegetables. Cook for another 5 minutes. Deglaze with the wine from the bag of marinade.
Add the chicken, and pearl onions. Make sure there is enough liquid to come up half the side of the chicken. Bring up to a simmer and transfer to the oven to braise for 1 hour, uncovered.
Remove from the oven and if the sauce is thick enough, serve. If you want it thicker, remove the chicken. In a bowl whisk together 1 tbsp of arrowroot starch with 1 tbsp of water. Bring the pot up to a simmer and whisk in the mixture, this should thicken the sauce. If you want it thicker, do this step again. Serve the sauce over the chicken and top with parsley.