To a large oven safe stock pot or Dutch oven, add garlic, celery, carrots and thyme.

Bring 2-3 cups of water to a rolling boil in a small sauce pan. Cut off the root ends of the pearl onions. With a sharp knife, mark an 'x' in the cut end. Add onions to boiling water for 1 minute. Drain and cool. When cool enough to touch. Simply squeeze on the top of each onion. The skin should want to slide right off. Set onions aside.

Cut bacon or pork into thick 1/4" pieces. In a large skillet over medium heat, add bacon and 2 tbsp water. Cool until almost crisp (8-10 minutes). Remove bacon and set aside.

In the same pan sauté onions until browned (8-10 minutes). Transfer to a clean bowl or container. Add chicken to your Dutch oven.

Brown chicken over medium heat with 1 tbsp butter or olive oil if necessary, 4-5 minutes per side. Season with salt and pepper.

Add quartered mushrooms to the skillet with 1 tbsp butter. Season with salt and pepper if desired. Sauté for 5-10 minutes or until tender.

Transfer mushrooms, bacon and pearl onions to a storage container to chill overnight or set aside until ready to cook the chicken.

If your pan needs deglazing, add 1 cup wine to loosen bits. Add contents to Dutch oven along with remaining 2 cups red wine, chicken stock and bay leaf. Chill overnight or skip to next step.

Place Dutch oven in oven, set to 325 degrees. Simmer for 1 - 1 1/2 hours or until meat registers at least 165 at the thickest portion. Mine took just about an hour.

Transfer chicken to a heat safe container or form a foil pouch. Turn off oven, and add chicken back to the oven to rest. Strain sauce into a sauce pan through a colander, discarding vegetables. Cook over medium heat until reduced by 1/3, 20-45 minutes depending on how much liquid you started out with.

Once reduced and thickened, add mushroom mixture and cook for 15 minutes more.

Plate your chicken, pour mushroom mixture over. Serve with potatoes or white rice and a fresh green salad.