Take thawed package of pearl onions and 1 tbsp of butter and place in pan on the stovetop. Cook over medium heat until golden. Set aside.

Sauté the sliced mushrooms and 2 tbsp of butter in a separate pan, until the mushrooms have reduced in size. Set aside.

Cook the 4 slices of bacon in a pot. After cooked, remove the bacon, and chop into small pieces. Do not discard the fat.

Add the 3 lbs of chicken thighs into the same pot. Place the chicken, skin side down and cook for 4 minutes on each side, over medium heat. Then remove the chicken and set aside.

Add the 2 tbps of chopped garlic, the chopped onion, and 1 tbsp fresh chopped rosemary to pot. Sauté for 2-3 minutes.

Add the 2 cups of chicken stock, and 2 cups of red wine to the pot. Bring to a simmer.

To thicken, add the 2 tbsp of flour, and whisk until well combined.

Add the chicken back into the pot. Simmer for 20-30 minutes.

Add the bacon, pearl onions, and mushrooms into the pot. Simmer 10 minutes.

Serve and enjoy!