Preheat your oven to 350°F (175°C).

In a Dutch oven or large pot, cook the bacon over medium heat until it becomes crispy. Use a slotted spoon to transfer it to a paper towel-lined plate and set aside.

Season the chicken pieces with salt and pepper. Add them to the pot with the bacon fat and cook until they are browned on all sides, about 5 minutes per side. Use the slotted spoon to transfer the chicken to a plate.

In the same pot, add the chopped onions and cook until they are soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute.

Return the chicken and bacon to the pot with the onions and garlic. Add the tomato paste, red wine, chicken broth, bay leaf, and thyme. Stir everything together and bring it to a simmer.

Cover the pot with a lid and transfer it to the oven. Let it cook for 30 minutes.

While the chicken is cooking, prepare the pearl onions. Blanch them in boiling water for 1-2 minutes, then drain and peel off the skins.

In a skillet, melt the butter over medium heat. Add the pearl onions and quartered mushrooms. Cook them until they are lightly browned, about 5 minutes.

Once the chicken has cooked for 30 minutes, add the pearl onions and mushrooms to the pot. Stir everything together and return it to the oven for an additional 30 minutes.

When the chicken is done, remove the pot from the oven. Transfer the chicken, onions, and mushrooms to a serving dish, and cover with foil to keep it warm.

To thicken the sauce, strain it through a fine-mesh sieve into a small saucepan. Heat the strained sauce over medium heat and add the flour, stirring until it thickens.

Pour the thickened sauce over the chicken and garnish with chopped parsley.

Serve the Coq Au Vin hot over mashed potatoes, rice, or crusty bread.

Bon appétit!