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1
Place the chickens in a large saucepan or casserole and cover with cold water.
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2
Pierce the onion with the cloves and place in the pot.
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3
Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
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4
Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
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5
Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
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6
Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and saute until translucent and softened, about 2 minutes.
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7
Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
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8
Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
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9
Meanwhile, melt the remaining 2 tablespoons of butter in a large saute pan over medium-high heat, add the pearl onions and mushrooms, and saute until the onions are slightly translucent and the mushrooms are slightly softened.
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10
Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
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11
Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
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12
To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
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13
To serve, pour the sauce over the chicken and garnish with parsley. Serve with spatzle or egg noodles.
