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Preheat the oven to 250 degrees F for the low and slow method. If you prefer it to cook quicker then set your oven to 350 degrees F.
In a large bowl, season chicken with salt and pepper. Set aside.
Heat a large pot or Dutch oven over medium heat.
Add the bacon and cook for about 10 minutes until cooked through. Transfer to a plate.
Add the olive oil to the pot and add the mushrooms to the same dutch oven until tender and browned.
Remove without the grease and set aside on a plate.
In the same pot, sear chicken on each side for about 5 minutes.
Remove chicken and set aside on a plate.
Add minced onions and carrots and cook for about 5 minutes. Stir occasionally. Melt butter then add garlic and cook for another 1 minute.
Add tomato paste and flour and stir.
Add the wine and chicken broth and mix well.
Add chicken back in the pot with thyme and bay leaves.
Add pearl onion, bacon and mushrooms in the pot.
Bring to a simmer for about 5 minutes.
Cover the pot or dutch oven and transfer to the oven for 40-50 minutes or until the chicken is cooked through and temperature is 165 degrees F {if cooking at 350 degrees F you will want to check it at about the 30 minutes mark}.
Garnish with fresh parsley and extra fresh thyme.
Enjoy with mashed potatoes and green beans.