Chicken Stew With Red Wine

• 4 slices bacon
• 8 bone-in chicken thighs with skin
• Salt and pepper
• 1 12-oz. bag frozen peeled pearl onions, thawed
• 8 ounces mushrooms, trimmed, quartered
• 5 medium carrots, cut into 1-inch pieces
• 8 fresh thyme sprigs or 3/4 tsp. dried thyme
• 2 cups low-sodium chicken broth
• 1 cup red wine
• 1/4 cup flour

1. Cook bacon in a large pot over medium heat until crispy, about 10 minutes. Transfer to paper towels and set aside.
2. Season chicken with salt and pepper. Add to pot in batches; cook over medium-high heat, flipping, until brown, about 7 minutes per batch. Set aside.
3. Add onions, mushrooms, carrots and thyme to pot; cook over medium-high heat, until browned, about 5 minutes. Add broth and wine, bring to a boil, then simmer for 3 minutes. Return chicken to pot. Boil, then simmer for 20 minutes.
4. In a bowl, whisk flour with 1 cup of hot liquid from pot until smooth. Whisk into pot; simmer over medium heat until thickened, about 10 minutes. Season with salt and pepper; top with crumbled bacon.

bacon, chicken, salt, pearl onions, mushrooms, carrots, thyme, chicken broth, red wine, flour

Taken from www.myrecipes.com/recipe/chicken-stew-red-wine (may not work)