4 chicken legs, thighs and drumsticks kept attached, skin removed
1 bottle red wine
4 cloves garlic, smashed
2 sprigs thyme
1 bay leaf
1 bunch fresh parsley, half whole, half chopped
1/4 cup olive oil
1 Vidalia onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 teaspoon cayenne pepper
2 tablespoons tomato paste
3 tablespoons all-purpose flour
3 cups chicken stock
1/2 pound thick-cut bacon, cut in fours
1 pound button mushrooms, halved
8 ounces frozen pearl onions, thawed
Salt and freshly ground black pepper
1 pound pappardelle noodles, cooked al dente, warm
3 tablespoons butter
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