• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Place 6 pieces chicken thighs in a large bowl with 1 1/2 cups dry red wine, 1 1/2 cups chicken stock, and 1/4 cup brandy. Allow this to marinate for 12-15 minutes while you prepare the other ingredients.
• Using a sharp knife and cutting board, slice 3 slices thick sliced bacon, cut into 1/2" pieces.
• Dice 1 1/2 cups sweet onion. Peel and slice 3 medium carrots into 1" pieces. Slice 2 stalks celery into the same-sized pieces. Mince 5 cloves garlic.
• Quarter or slice in half 8 oz mushrooms. Slice 1 medium sweet onion. Refrigerate until ready to use.

Brown the Bacon and Chicken

• Add the sliced bacon pieces to a large Dutch oven and cook over medium-high heat until crispy, 6-8 minutes. When browned, remove the bacon and place on a plate or platter for later.
• Remove the chicken thighs from the wine marinade and pat the chicken dry with paper towels. Sprinkle with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

  (Do not discard the wine marinade, as you'll be using it soon in this recipe!)
• Place the chicken in the Dutch oven, to cook in the bacon grease. Sear 6-7 minutes on both sides, until the skin is nicely golden brown. When browned, place the chicken thighs with the bacon.

Prepare the Stew

• Add the diced onion, and sliced carrots and celery to the bacon grease and sauté until the onion is tender, 8-10 minutes. Add the minced garlic and cook for an additional minute.
• Create a hole in the center of the Dutch oven and add to it 2 tablespoons tomato paste. Allow the paste to simmer until it becomes fragrant and darkens, stirring constantly.
• Pour in the reserved wine marinade, and mix it in with the tomato paste and vegetables. Use a wooden spurtle to scrape the bottom of the pan to release the browned bits of chicken (or fond), which will give this dish even more flavor as it bakes.
• Place the browned chicken and bacon into the stew, along with any juices on the plate. Add 2 stems fresh thyme to the top and bring the dish to a low boil. (You may substitute 2 teaspoons dried thyme for this.)
• Cover with a lid and transfer the Dutch oven to the preheated oven. Allow to bake for 45-55 minutes until the chicken is cooked through and is starting to fall off the bone.

Finishing the Stew

• To finish the stew, add 2 tablespoons Extra Virgin olive oil to a small skillet, along with 1 tablespoon butter. Add the sliced mushrooms and onions to the oil and saute for 8-10 minutes over medium-high heat until browned and tender.
• Next, prepare the Beurre Manie by mashing together 2 1/2 tablespoons all-purpose flour and 2 tablespoons butter, softened, in a small bowl until combined.
• Remove the Dutch oven from the oven and place it on the stovetop. Add the thickener to the stew and stir it into the sauce.
• Add the sautéed mushrooms and sliced onions to the stew, carefully stirring them into the sauce with the chicken pieces.
• Return the Dutch oven (without the lid) to the oven and allow to cook for another 12-15 minutes, until the sauce has thickened.
• Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, as desired.
• To serve, place 1-2 pieces of chicken on each plate, along with mashed potatoes, and spoon vegetables and sauce over both. If desired, add fresh thyme and parsley to garnish. Serves 4-6.