kosher salt
freshly ground black pepper
6-8 large (about 3 pounds) chicken thighs, skin on
3/4 cup (about 1 ounce) dried wild mushrooms
1/2 cup (about 4 ounces) 1/2-inch cube pancetta or bacon
1 large onion chopped into 1/2-inch pieces
2 medium carrots, cut into large bite-size pieces
5 large cloves garlic, peeled and gently smashed
2 tablespoons tomato paste
3 cups dry, fruity red wine (zinfandel, burgundy)
1 cup chicken stock
2 bay leaves
4 whole sprigs fresh thyme
6-8 whole sprigs fresh parsley, to garnish