Low Sodium Carrot Coq au Vin

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  4 oz thick-cut bacon or lardons, cut into ½-inch pieces
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  3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
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  1 tsp kosher salt
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  Chef's tip

  Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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  ½ tsp black pepper, freshly ground
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  2 tbsp all-purpose flour
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  2 tbsp unsalted butter, divided
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  1 medium yellow onion, finely chopped
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  2 medium carrots, peeled and cut into 1-inch pieces
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  4 garlic cloves, minced
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  2 tbsp tomato paste
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  1 bottle (750 ml) dry red wine (such as burgundy, pinot noir, or côtes du rhône)
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  1 cup low-sodium chicken broth
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  3 sprigs fresh thyme
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  2 bay leaves
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  8 oz cremini mushrooms, quartered
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  1 cup frozen pearl onions, thawed

For serving

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  2 tbsp fresh flat-leaf parsley, chopped (optional)
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