Traditional Coq au Vin

Serves 4-6 people 
0 To get the best color on the chicken skin (which will reward you later with more flavor), start by drying the chicken pieces with a paper towel or clean tea towel, just like patting a baby dry after a bath.  Sprinkle the pieces evenly with 2 teaspoons of the salt.
1 Heat a large saute pan or braising pan over medium heat. Add [wprm-ingredient text="3 ounces chopped pancetta or unsmoked bacon" uid="1"] or bacon and cook until it's crisp and the fat is rendered (5-7 minutes). Remove from the pan and set aside. Pour out all but 1 tablespoon of the fat from the pan.
2 Add 1 tablespoon of the olive oil to the pan. Add the chicken pieces, skin side down. Cook until the skin is golden brown, about 10 minutes. Turn the pieces over and cook 5 more minutes. Remove the chicken to a platter.
3 Pour [wprm-ingredient text="2 cups dry, full-bodied red wine" uid="3"] into the pan and bring it to a simmer. Stir in [wprm-ingredient text="2 tablespoons pressed or grated garlic" uid="4"], [wprm-ingredient text="1 tablespoon tomato paste" uid="5"], [wprm-ingredient text="3-4 sprigs fresh thyme" uid="7"], [wprm-ingredient text="1 bay leaf" uid="8"] and [wprm-ingredient text="½ cup chicken broth" uid="11"]. Return the chicken pieces and the pancetta to the pan. 
4 Turn the heat down to low and cover the pan. Cook 40-45 minutes, until the chicken is very tender when poked with a fork — peek into the pan every now and then to make sure the sauce is simmering gently and not boiling, adjusting the heat as necessary.
8 While the chicken cooks, prepare the onions and mushrooms: Heat a 10-inch non-stick skillet over medium-high heat. Add the remaining tablespoon olive oil and [wprm-ingredient text="1 cup peeled pearl onions, or 3 shallots cut into quarters" uid="10"] Cook until the onions are slightly softened and beginning to brown. Stir in [wprm-ingredient text="12 ounces quartered cremini or button mushrooms" uid="9"] and ½ teaspoon salt. Cook 10 minutes, until the mushrooms have released their liquid and are softened. Set aside.
5 Using tongs, transfer the chicken from the pan to a platter. Remove and discard the bay leaf and thyme sprigs. Bring the sauce to a boil and cook 10 minutes, or until the liquid is reduced by half. 
6 Blend [wprm-ingredient text="2  tablespoons butter" uid="12"] and [wprm-ingredient text="2 tablespoons all-purpose flour or gluten-free flour blend" uid="13"] with a fork to form a paste. Stir into the pan sauce and simmer until it thickens, 1-2 minutes. 
7 Return the chicken to the pan along with mushroom mixture. Cook another minute or two, turning the pieces to coat with the sauce. Sprinkle with parsley and fresh thyme leaves and serve.