Rooster in wine in 30 minutes

Ingredients:

• 1 grilled chicken, cut into 8 pieces
• 4 thick slices bacon, cut into 1cm wide strips (about 120g)
• 280 g of champignons, cut in half or quarters
• 2 cloves garlic, crushed
• 1.5 tbsp. premium flour
• 2 tsp tomato paste
• 1.5 cups chicken broth
• 1 cup red wine
• 1.5 cups frozen pearl onions
• 2 sprigs of thyme or a pinch of dried thyme
• 2 tablespoons chilled unsalted butter, cut into 4 pieces
• A pinch of sugar, optional
• 1 teaspoon chopped fresh parsley, for serving

Preparation:

1. Place the bacon in a large, cold skillet with high sides and cook over medium heat, stirring occasionally, until browned and crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a small bowl and set aside.
2. Drain most of the rendered fat from the skillet, reserving only 2 tablespoons. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt, and some freshly ground black pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the garlic, flour, and tomato paste and cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add the chicken broth, wine, onion, thyme, 1/2 teaspoon salt, and some more black pepper. Bring to a simmer, then cook until thickened, about 4 minutes.
3. Reduce the heat to medium and whisk in the butter, one piece at a time. If the sauce tastes a little tart, add sugar. Add the chicken and fried bacon to the sauce and simmer until the chicken is heated through, 6-7 minutes. This may take up to 10 minutes if the chicken is cold, or only 3 minutes if it's warm. Baste the chicken with the sauce occasionally to coat completely. Stir the chicken into the sauce, remove the thyme stems, sprinkle with parsley, and serve.