Steps
1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.
2. In the same skillet, add the butter and sear the chicken thigh skin side down until golden brown, about 5 minutes. Flip and cook for another 5 minutes.
3. Add the pearl onions, mushrooms, and garlic, sautéing for 3-4 minutes until softened.
4. Pour in the red wine and chicken broth, then add thyme, salt, and pepper. Bring to a simmer.
5. Cover and cook on low heat for 20-25 minutes until the chicken is fully cooked through.
6. Stir in the bacon before serving. Enjoy your dish warm!