Put four chicken thighs and drumsticks in a medium bowl, pour red wine and chicken stock over the top, and keep it aside.

Remove the chicken from the wine marinade and let it dry with paper towels.

Place the chicken in a pan, and sear until it is golden on both sides.

In a saucepan, cook sliced bacon over medium-high heat until the bacon is crispy for about 8 minutes.

Now cook sliced onion and carrots in a saucepan until the onion is golden brown for about 7-8 minutes. Add minced garlic to the pan and cook it for a minute.

Add tomato paste to a saucepan and cook until it is fragrant and darkens.

Pour wine marinade into the pan and scrape the bottom to remove bits.

Add the chicken to the pan and sprinkle the thyme. Simmer the pan for 20 minutes.

In a saucepan, add sliced mushrooms and sauté over medium-high heat until brown for about 10 minutes. Once cooked, add the peeled pearl onions and cook for 10 minutes more.

Whisk together two tablespoons of flour and two tablespoons of softened butter in a small bowl.

Remove the chicken from the pan and add the flour mixture. Stir it into the tomato sauce mixture and let it thicken. Season it with salt and pepper.

Add the chicken to the pan and top with the cooked bacon and mushrooms. Sprinkle with a bit of fresh thyme.