Prep time 10 min.

Cook time 1 hr. 10 min.


4 slices thick-cut bacon, cut into 1/2-inch pieces

3 lbs. bone-in, skin-on chicken thighs (6 to 8)

Salt and black pepper, to taste

8 oz. cremini mushrooms, sliced in half

1 (14 oz.) bag frozen pearl onions

3 carrots, peeled and cut on the diagonal into 1/2-inch pieces

1/4 cup all-purpose flour

2 cups dry red wine

2 cups College Inn® Bold Chicken Stock

4 fresh thyme sprigs, or 1/2 tsp. dried thyme

2 Tbsp. unsalted butter

2 Tbsp. coarsely chopped fresh parsley leaves


  1. Cook bacon in a 4 to 5-qt. heavy-bottomed saucepan or Dutch oven over medium heat 12 to 15 minutes or until crisp and browned. Using a slotted spoon, transfer bacon to a large plate; set aside. Meanwhile, season chicken with salt and pepper.

  2. Increase heat to medium-high. Add half of the chicken skin-side-down and brown, 4 to 6 minutes per side. Remove to the plate with the bacon and brown the remaining chicken. Pour the fat out into a heatproof bowl. Reduce heat to medium, return 2 Tbsp. of fat to pan and add mushrooms. Cook 2 to 3 minutes until starting to brown around the edges. Add another 1/4 cup of the reserved fat, onions, carrots and flour and cook 1 minute, stirring constantly. Add wine, stock and thyme and bring to a boil, scraping up the browned bits at the bottom of the pan.

  3. Return chicken and bacon and any juices on the plate to the pan and bring to a simmer. Simmer about 25 minutes until the chicken is very tender and cooked through (no longer pink inside and 165°F. Stir in butter until melted, and season to taste with salt. Garnish with parsley and serve.

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