Steps
1. In a skillet, heat olive oil over medium heat. Add the diced bacon and cook until crispy. Remove and set aside.
2. In the same skillet, add the chicken thigh, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes.
3. Add the pearl onions and mushrooms to the skillet, cooking for 2-3 minutes until slightly softened.
4. Stir in the minced garlic, thyme, and bay leaf, and cook for another minute.
5. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
6. Return the bacon to the skillet, cover, and let it simmer for 25-30 minutes or until the chicken is cooked through and tender.
7. Season with salt and pepper to taste. Remove the bay leaf before serving.
8. Garnish with fresh parsley and enjoy your Coq au Vin!