1.Heat oil in a heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot in batches and brown well, turning occasionally, about 12 minutes per batch.

2.Return all chicken to pot. Add wine, sliced onion, carrots, thyme, garlic, bay leaves and peppercorns. Bring to a boil. Cover and simmer until chicken is cooked through, turning once, about 40 minutes.

3.Meanwhile, cook bacon in a large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels.

4.Add mushrooms and pearl onions to drippings in skillet, reduce heat to medium and sauté until onions are tender, about 12 minutes.

5.Using tongs, transfer chicken to large shallow bowl; tent with foil. Strain sauce into medium bowl. Spoon fat from top of sauce, reserving 1 tablespoon in small bowl.

6. Mix flour into fat. Return sauce to same pot. Whisk in flour mixture. Boil until reduced to 2 cups, whisking often, about 8 minutes. Mix in mushrooms and onions. Spoon sauce over chicken. Sprinkle with bacon and parsley.