Begin by prepping your ingredients. Halve onion, then peel and slice into thin half moons.

Wipe mushrooms with a damp paper towel, trim off bottom of stems, and cut into ¼-inch slices.

Stack bacon slices together and cut crosswise into ¼ inch slices.

Heat 2 tablespoons olive oil in a large stockpot or dutch oven over medium-high heat.

Sprinkle both sides of the chicken pieces with salt and pepper.

Place half of the chicken pieces in the pan skin-side down and brown for 3 minutes, then flip and brown the second side for 3 minutes. Remove, and repeat with other half of the chicken pieces.

Remove all chicken from the pan and turn heat down to medium.

Add bacon slices. Sauté until fat begins to render and bacon begins to crisp, stirring occasionally, for 5 minutes.

Turn heat back up to medium-high. Add mushroom slices and cook until mushrooms have released their liquid and begin to brown, about 10-15 minutes, stirring occasionally.

Remove mushrooms and bacon from pan.

Add 1 tablespoon olive oil to pan, then add onions.

Sauté until onions have softened and lightly browned, about 5-7 minutes, stirring occasionally.

Add garlic and stir for 30 seconds, until fragrant.

Return everything to the pan including chicken.

Add pearl onions, 2 sprigs of thyme, 2 bay leaves, wine, and enough water or chicken broth to just submerge the ingredients (about 2 cups).

Bring to a simmer, then turn down heat to medium-low.

Cover and cook for 1 ½–2 hours, until chicken is falling off the bone.

Remove chicken and some of the vegetables as best you can with a slotted spoon, and turn heat up.

Bring broth to a brisk simmer, and reduce for 15 minutes.

Remove thyme sprigs and bay leaves.

When chicken is cool enough to handle, remove meat from the bones, then add chicken meat and vegetables back into the broth.

Taste broth and add more salt and pepper, as needed.

Reheat until warm.

Serve with a sprinkle of chopped fresh thyme.