Ingredients

4 applewood-smoked bacon slices, cut into 1-inch pieces

4 chicken drumsticks, skinned

4 chicken thighs, skinned

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper, divided

1 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

1 teaspoon finely chopped fresh thyme

4 garlic cloves, minced

2 bay leaves

1 tablespoon tomato paste

1 (750-milliliter) bottle red wine

2 cups fat-free, lower-sodium chicken broth

1 tablespoon extra-virgin olive oil

8 ounces button mushrooms, quartered

6 ounces frozen pearl onions

1/4 cup chopped fresh flat-leaf parsley

Preparation

  1. Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.

  2. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.

  3. Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.

  4. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.