Season the chicken thighs lightly with kosher salt and sear on both sides for 2 minutes each.
Take the chicken out and set aside. Add the quartered mushrooms and bacon to the pot then cook for 2 minutes. Incorporate the pearl onions and cook until lightly caramelized. Stir in the cocoa powder. Now pour in the red wine and bring to a simmer. Simmer for 2 minutes then add the chicken broth and the reserved chicken thighs. Bring back to a very low simmer and cook for 45 minutes while covered. Remove the lid and check to see if chicken is tender, if not then cook for an additional 10 minutes. While simmering pour the corn starch slurry into the pot. Mix to thicken.