Ingredients
4 slices bacon, cut into 1/2-inch pieces
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour, for sprinkling
10 ounces frozen pearl onions, thawed and drained
8 ounces cremini mushrooms, halved (quartered, if large)
2 tablespoons tomato paste
2 cups dry white wine
1 3/4 cups low-sodium chicken broth
1/2 cup lightly packed flat-leaf parsley leaves, for serving
Cooked egg noodles tossed with olive oil or butter, for serving
Preparation
Preheat oven to 350 degrees. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Working in 2 batches, add to skillet, skin-side down; cook until golden, about 4 minutes a side. Transfer to plate. Remove all but 2 tablespoons fat from skillet.
Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon. Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley; serve over noodles.
