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Ingredients

• 4 chicken leg quarters (about 3 pounds), carefully trimmed of all fat, cleaned, dried, and thighs and drumsticks separated
• 1 bottle fruity, smooth, medium-bodied red wine (750ML), such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine
• 2 1/2 cups chicken stock or low-sodium canned chicken broth
• 6 ounces bacon (preferably thick-cut), cut crosswise into 1/4-inch pieces
• 6 - 7 tablespoons unsalted butter , at room temperature
• 1 large carrot , roughly chopped
• 1 large onion , roughly chopped
• 2 medium shallots , peeled and quartered
• 2 medium cloves garlic , skin on and smashed
• 1 teaspoon dried thyme
• 10 parsley stems
• 1 bay leaf
• 1 1/2 teaspoons tomato paste
• 24 frozen pearl onions (evenly sized), thawed, or fresh pearl onions
• 1/2 pound white mushrooms (small), washed and halved if medium sized, quartered if large
• 2 - 3 tablespoons unbleached all-purpose flour
• 2 tablespoons minced fresh parsley leaves

Description

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