In a large mixing bowl, add red wine, fresh thyme, and bay leaves. Stir to mix well.
In the mixture, add the chicken thighs, turning to coat well.
Cover mixing bowl, and place in the refrigerator for 8 to 24 hours.
Take the chicken out of the marinade, and reserve the marinade for later.
Using paper towels, pat the chicken dry.
In a dutch oven add olive oil, and place over medium/high heat.
Season the chicken with ½ teaspoon of salt, and ½ teaspoon of black pepper.
In the dutch oven, add the chicken and cook approximately 4 minutes per side, or until browned.
Place the chicken on a plate and set aside for later.
In the dutch oven, add carrots, fresh mushrooms, onions and Canadian bacon. Cook 8 minutes, stirring occasionally.
In the dutch oven, add garlic and tomato paste. cook for 1 minute.
In the dutch oven, add the reserved marinade, and bring to a boil.
Scrape the browned pieces from the bottom of the dutch oven to incorporate.
Cover and cook approximately 12 - 15 minutes, or until the liquid has reduced by about half.
Add in the chicken, pearl onions, ¾ teaspoon salt, and ½ teaspoon black pepper.
Reduce heat to low, cover, and simmer, stirring occasionally for approximately 1 hour, or until the chicken is tender, fully cooked, and no longer pink inside.
In a small mixing bowl, add low-sodium chicken broth. Using a wire whisk, whisk in the flour approximately 2 minutes, or until dissolved and thickened.
Using tongs, remove the chicken and place on a plate.
Stir in the chicken broth and flour mixture into the dutch oven. Stir frequently and cook approximately 2 minutes, or until the sauce has thickened.
Place the chicken back in the dutch oven and turn to coat well.
Remove and discard the bay leaves, and thyme sprigs.
Serving Size: 1 chicken thigh and ½ cup sauce7 Points®MyWW Points: 7 Blue Plan and 7 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.