Coq au Vin Blanc

250 g pearl onions, peeled

300 g cremini mushroom, halved if large

4 garlic, minced

6 thyme, sprigs

30 ml parsley, chopped, for garnish

8 chicken thigh, bone-in, skin-on

150 g bacon, cut into lardons

30 g unsalted butter, softened

750 ml white wine, dry, such as Chardonnay or Pinot Grigio

250 ml chicken stock

30 ml all-purpose flour

30 ml olive oil

15 ml dijon mustard

2 bay leaf

5 ml kosher salt, or to taste

2 ml black pepper, freshly ground, or to taste