Begin by seasoning your chicken thighs with salt and pepper. Heat a bit of oil in your Dutch oven and sear the chicken skin-side down until golden and crispy. Don’t rush this step; the browned bits will enhance the dish’s flavor. Set the chicken aside.

Next, sauté the diced bacon until it’s crispy and fragrant. Toss in your chopped onions, carrots, celery, mushrooms, and garlic. Stir everything together until the veggies turn golden and caramelized.

Pour a generous splash of red wine into the pan, scraping up any browned bits stuck to the bottom. This is where the magic happens! The wine melds beautifully with the aromatics, creating a symphony of rich flavors.

Sprinkle the vegetables with flour and stir to combine, then slowly add stock while whisking. Return the seared chicken to the pot, add thyme and bay leaves, and cover the dish. Simmer everything together until the chicken is tender and the sauce thickens.

Stir in the pearl onions and peas during the last few minutes of cooking. They add color and freshness to the casserole. Sprinkle some fresh parsley on top before serving.