Pat the 1 whole chicken cut into 8 pieces pieces completely dry with paper towels — this is key for a good sear. Season generously all over with 1 tsp kosher salt for seasoning chicken and ½ tsp black pepper. Preheat your oven to 325°F.

In a large Dutch oven over medium heat, cook the 6 oz thick-cut bacon cut into lardons lardons until crispy and the fat has rendered, about 6–8 minutes. Remove with a slotted spoon and set aside on a plate, leaving the fat in the pot.

Add the 1 tbsp olive oil to the 6 oz thick-cut bacon cut into lardons fat and increase heat to medium-high. Working in batches to avoid crowding, sear the 1 whole chicken cut into 8 pieces pieces skin-side down for 4–5 minutes until deep golden brown. Flip and sear the other side for 2–3 minutes. Transfer seared 1 whole chicken cut into 8 pieces to the plate with the 6 oz thick-cut bacon cut into lardons.

Reduce heat to medium. Add the chopped yellow onion and 2 carrots roughly chopped to the pot. Sauté in the remaining fat, scraping up any brown bits from the bottom, for about 5 minutes until softened. Add the 4 cloves garlic and 2 tbsp tomato paste and cook, stirring, for 1 more minute until fragrant and the paste darkens slightly.

Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 1 minute to eliminate the raw flour taste. This will help thicken your sauce.

Pour in the entire bottle of red wine and the 1 whole chicken cut into 8 pieces, stirring to combine and scrape up any remaining browned bits. Add the 2 whole fresh thyme sprigs sprigs and 1 whole bay leaf. Nestle the seared 1 whole chicken cut into 8 pieces pieces and reserved 6 oz thick-cut bacon cut into lardons back into the pot — the liquid should come about two-thirds up the 1 whole chicken cut into 8 pieces. Bring to a gentle boil.

Cover the Dutch oven with its lid and transfer to the preheated 325°F oven. Braise for 60–75 minutes, until the 1 whole chicken cut into 8 pieces is completely tender and the meat near the bone registers 165°F and pulls away easily.

While the 1 whole chicken cut into 8 pieces braises, melt 1 tablespoon of unsalted butter in a skillet over medium-high heat. Add the 8 oz frozen pearl onions and a pinch of sugar. Cook, stirring occasionally, for 8–10 minutes until lightly browned and just tender. Remove and set aside.

In the same skillet, melt the remaining 1 tablespoon of unsalted butter over high heat. Add the quartered 8 oz cremini mushrooms in a single layer (work in batches if needed). Cook without stirring for 3–4 minutes until deeply browned on one side, then toss and cook 2 more minutes. Season with 1 tsp kosher salt for seasoning chicken and ½ tsp black pepper. Set aside.

Remove the pot from the oven. Carefully transfer the 1 whole chicken cut into 8 pieces pieces to a clean plate. Discard the 2 whole fresh thyme sprigs sprigs and 1 whole bay leaf. Using a ladle, skim any excess fat from the surface of the braising liquid.

Place the Dutch oven on the stovetop over medium-high heat. Simmer the braising liquid for 10–15 minutes, stirring occasionally, until it reduces and thickens to a glossy, sauce-like consistency that coats the back of a spoon. Taste and adjust seasoning with 1 tsp kosher salt for seasoning chicken and ½ tsp black pepper.

Return the 1 whole chicken cut into 8 pieces, sautéed 8 oz cremini mushrooms, and 8 oz frozen pearl onions to the pot. Gently stir to coat everything in the sauce and heat through over medium-low heat for 5 minutes. If using, swirl in the cold tablespoon of unsalted butter off the heat for an extra glossy, velvety sauce.

Serve straight from the Dutch oven, garnished with fresh chopped fresh flat-leaf parsley chopped.