Coq au Vin

Pat the chicken pieces dry and season generously with salt and pepper on all sides.
In a large Dutch oven over medium heat, cook the bacon for 6 to 8 minutes, stirring occasionally, until crisp and browned; remove with a slotted spoon and set aside, leaving the fat in the pot.
Increase heat to medium-high and brown the chicken pieces in the bacon fat, skin-side down first, for 5 to 6 minutes per side until deep golden brown; work in batches if needed and set the chicken aside.
Pour off all but 2 tbsp of fat from the pot, then add the onion and carrots and cook for 5 minutes, stirring, until softened.
Add the garlic and tomato paste and cook 1 minute, stirring constantly, until fragrant and the paste darkens slightly.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
Slowly pour in the red wine, scraping up the browned bits from the bottom of the pot with a wooden spoon, then add the chicken broth, bay leaves, and thyme.
Return the chicken and bacon to the pot, nestling the pieces into the liquid so they are mostly submerged.
Bring to a simmer, then cover and reduce heat to low, cooking for 45 minutes, checking occasionally that it is simmering gently, not boiling hard.
Stir in the mushrooms and pearl onions, cover again, and continue simmering for 25 to 30 minutes until the chicken is fall-off-the-bone tender and the vegetables are soft.
Remove the chicken and vegetables to a plate, then simmer the sauce uncovered for 5 to 10 minutes to thicken slightly, whisking in the butter at the end for shine.
Discard the bay leaves and thyme stems, return everything to the pot to warm through, and season with additional salt and pepper before serving.