• Step 1

  Day before: Season chicken lightly with salt and pepper. Add chicken, thyme, bay leaves, and wine to large bowl. Cover; refrigerate overnight to marinate.

• Step 2

  Day of meal: Add salt pork and olive oil to pan on MED. Cook, stirring, 4-5 min until lightly browned. Remove pork from pan and set aside; reserve oil in pan (should be about 1 Tbsp oil -- if necessary add more olive oil to equal that amount).

• Step 3

  Transfer chicken to work surface; reserve wine marinade. Pat chicken dry with paper towel. Dust with 1 Tbsp flour; pat off excess. Sear in pan 3-5 min each side. Remove chicken from pan and set aside. Preheat oven to 350 degrees.

• Step 4

  Add mirepoix, mushrooms, garlic, and pearl onions to braising pan. Cook, stirring, 10-15 min, until moisture is released.

• Step 5

  Stir in tomato paste; cook 2 min, stirring. Stir in remaining 2 Tbsp flour.

• Step 6

  Add gravy to large bowl; slowly whisk in remaining 2 Tbsp flour until no clumps remain. Add gravy mixture and reserved wine marinade to pan; bring to simmer on MED-HIGH. Add back salt pork and chicken to braising pan. Cover; braise on center rack of oven 1 hour. Carefully remove lid; cook 20 min until meat is fork-tender. Discard bay leaves and thyme. Serve garnished with parsley, if desired.

Note: When servings & ingredients are modified, nutrition & directions may vary.