Joi's Cooking Coq Au Vin

GATHER YOUR INGREDIENTS
3 pounds chicken drumsticks (about 4 legs), carefully trimmed of all fat, cleaned, dried, and thighs and drumsticks separated
Salt and ground black pepper
1 bottle red wine (750ML), fruity, smooth, medium-bodied, such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine
2 ½ cups chicken stock or low-sodium canned chicken broth
6 ounces bacon (preferably thick-cut), cut crosswise into 1/4-inch pieces
6 - 7 tablespoons unsalted butter, at room temperature
1 large carrot, roughly chopped
1 large onion, roughly chopped
2 medium shallots, peeled and quartered
2 medium cloves garlic, skin on and smashed
1 teaspoon dried thyme
10 parsley stems
1 bay leaf
1 ½ teaspoons tomato paste
24 frozen pearl onions (evenly sized), thawed, or fresh pearl onions
½ pound white mushrooms (small), washed and halved if medium sized, quartered if large
2 - 3 tablespoons unbleached all-purpose flour
2 tablespoons minced fresh parsley leaves