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1
Place the chicken on a cutting board breast-side up.
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2
Using a heavy cleaver, cut off the whole legs.
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3
Then at the joint cut the drumsticks from the thighs.
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4
Set aside.
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5
Chop off the wings and discard or save for another use.
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6
Turn the chicken over.
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7
Cut down either side of the backbone and discard the backbone.
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8
Cut through the sternum, cutting the chicken in half.
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9
Cut each breast piece in half widthwise, making 4 pieces.
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10
Season the chicken with salt and pepper.
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11
Place the flour on a plate and coat the chicken with it.
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12
In a large wok, over medium heat, heat 1 tablespoon oil.
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13
Add bacon and cook, stirring, until crisp, about 1 minute.
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14
Transfer bacon to a paper-towel-lined plate.
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15
Discard the bacon fat.
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16
Raise the heat to high.
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17
Heat 2 tablespoons oil and add half the chicken to the wok.
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18
Brown on both sides, about 1 minute per side.
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19
Set aside.
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20
Drain the oil from the wok.
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21
Repeat with the remaining chicken and 2 tablespoons oil.
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22
Add onions and cook, stirring, until soft and brown, about 6 minutes.
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23
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
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24
Return the chicken to the wok and add the red wine and bay leaf and bring to a boil.
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25
Cover the wok, lower the heat and simmer until the chicken is very tender, about 30 minutes.
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26
In a large skillet, over high heat, heat 2 tablespoons oil.
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27
Add half the mushrooms.
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28
Cook, stirring occasionally, until browned, about 3 minutes.
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29
Set aside.
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30
Repeat with remaining oil and mushrooms.
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31
Remove the wok from the heat and swirl the butter into the sauces in the pan.
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32
Transfer to a serving platter and cover with bacon and mushrooms.
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33
Serve immediately.
