In a large Dutch oven over medium heat, cook the diced bacon for about 5 minutes or until browned. Remove bacon to a plate and then add the 5 C mushrooms and pearl onions and cook for another 5 minutes until the mushrooms have released their moisture and the pearl onions have slightly browned. Remove to the same plate as the bacon.

Next, add the 2 T vegetable oil to the Dutch oven and add all of the chicken pieces and the sliced garlic. Turn occasionally and cook for a total of around 6 minutes or so, until there is a nice brown color on the chicken. Remove the chicken pieces.

Add the ½ stick butter to the Dutch oven and use a wooden spoon or spatula to scrape up any of the brown bits ("fond") as the butter melts. Now add the ½ C flour and gently stir and cook for about 2 minutes (this is the "roux"). Add the 2 T tomato paste and cook for an additional minute.

Add the 3 C of red wine gradually, stirring frequently to thin out the roux and cook for about 10 minutes until it reduces slightly. Add the 3½ C chicken stock and stir to combine. Add back the chicken pieces, bacon, mushrooms, and pearl onions. Add all the seasonings as well (salt, pepper, thyme and bay leaf). Reduce heat to medium-low, partially cover the Dutch oven, and cook for 45 minutes.

Allow to cool briefly before garnishing with the 2 T chopped parsley and serving with rice or mashed potatoes.