Step 1: Marinate the Chicken

1. In a large bowl, combine the red wine, garlic, onion, carrot, bay leaf, peppercorns, and thyme.
2. Add the chicken pieces, ensuring they are fully submerged in the marinade.
3. Cover and refrigerate for at least 8 hours or overnight.

Step 2: Prepare the Ingredients

1. Remove the chicken from the marinade and pat dry. Strain the marinade, reserving the liquid and vegetables separately.
2. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. In the same pot, sear the chicken in batches, skin-side down, until golden brown. Flip and brown the other side. Remove and set aside.

Step 3: Build the Sauce

1. In the same pot, add the chopped onion and garlic. Cook until softened.
2. Stir in the tomato paste and flour, cooking for 1 minute.
3. Slowly add the reserved marinade and chicken broth, scraping up any browned bits from the bottom of the pot.
4. Add the reserved vegetables, rosemary, thyme, bay leaf, and cooked bacon.
5. Return the chicken to the pot, cover, and simmer over low heat for about 45 minutes to 1 hour until tender.

Step 4: Prepare the Garnishes

1. In a separate pan, melt the butter over medium heat.
2. Add the pearl onions and cook until golden brown.
3. Add the mushrooms and sauté until tender. Season with salt and pepper.

Step 5: Finish the Dish

1. Stir the sautéed onions and mushrooms into the pot during the last 15 minutes of cooking.
2. Adjust seasoning as needed.
3. Remove the bay leaf and herb sprigs before serving.
4. Garnish with chopped fresh parsley.