Classic chicken in red wine

Ingredients:

• 6 pieces of chicken (drumsticks and thighs)
• 8 slices bacon, cut crosswise into thin strips
• 2 tbsp. l. olive oil
• 1.5 tsp coarse salt + extra for chicken
• 450 g frozen pearl onions, thawed
• 8 cloves garlic, crushed
• 450 g of champignons, cut in half
• 3 potatoes, peeled and cut into large round slices (into 3 pieces)
• 3 carrots, peeled and cut into 2.5cm pieces.
• 1/3 cup flour
• 4 sprigs of fresh thyme
• 2 bay leaves
• 2.5 cups rich red wine
• 2 cups lightly salted chicken broth
• 0.5 cup fresh parsley leaves, coarsely chopped
• 3 tablespoons red wine vinegar

Preparation:

1. In a large Dutch oven, cook the bacon in olive oil over medium heat until crispy, about 8 minutes. Remove with a slotted spoon. Season the chicken generously with salt and black pepper and cook in two batches in the rendered bacon fat. Discard about half the fat from the Dutch oven, then add the onion, garlic, and mushrooms. Cook over medium heat until the mushrooms are golden brown, about 8 minutes. Add the potatoes and carrots. Then stir in 1.5 teaspoons of salt and the flour; stir to coat the vegetables completely.
2. Pour in the wine and chicken broth and stir to remove any lumps. Add the chicken, thyme, bay leaf, and half the bacon. Bring to a boil, then reduce the heat. Cover and simmer until the chicken and vegetables are almost tender, about 40 minutes. Remove the lid and simmer until the sauce thickens, about 10 more minutes.
3. Add parsley and vinegar. Season with salt and pepper to taste and serve with the remaining bacon. Heaping servings salad.