INGREDIENTS
1/2 lb
bacon slices
20
peeled pearl onions, or 1 large yellow onion, sliced
6
whole, skin-on chicken legs (with thighs attached), about 4 pounds (excess fat trimmed)
6
garlic cloves, peeled
Salt and pepper
2 cups
chicken stock
2 cups
red wine (pinot noir, burgundy, or zinfandel)
2
bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 lb
button mushrooms, trimmed and sliced or quartered
2 tbsp
butter
Chopped fresh parsley for garnish