In a large bowl, mix together the red wine, onion, carrots, ground cloves, bay leaves, thyme, and salt and black pepper to taste. Add the chicken, making sure it’s fully submerged, and marinate for 1-2 days.

Remove the chicken from the marinade and dry thoroughly with paper towels. Strain the marinade, reserving both the liquid and the vegetable-herb mixture.

In a large pot, heat half the olive oil and half the butter over medium-high heat. Working in batches and making sure not to overcrowd the pot, add the chicken and sear until dark brown, about 5 minutes per side. Remove the chicken from the pot and set aside.

Add the bacon lardons and mushrooms to the pot and cook, stirring, until crispy. If the mixture begins to burn, add a bit of the marinade liquid, scraping any browned bits from the bottom of the pot.

Add the vegetable-herb mixture from the marinade to the pot. Cook, stirring, until tender. Add the flour and stir to combine.

Return the chicken to the pot. Add the remaining marinade liquid, plus more wine if needed to cover the chicken.

Transfer a small amount of the liquid from the pot to a small bowl. Whisk in the cocoa powder to combine, then add the mixture to the pot. Cover the pot with a tight-fitting lid and cook until the chicken is cooked through and tender, about 1 hour.

While the chicken cooks, in a large sauté pan, heat the remaining olive oil and butter over medium heat. Add the pearl onions and season with salt to taste. Cook, stirring, until golden brown. Pour the water and vinegar over the onions and season with more salt, if needed. Cover the pan and cook until the onions are tender, about 40 minutes.

Once the onions are tender, add them to the pot with the chicken, along with any cooking liquid from the pan.

Check the chicken for doneness, then taste and season with more salt and pepper if desired. Garnish with the parsley and serve.