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1
Preheat the oven to 350 degrees F.
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2
In a large heavy bottomed saucepan over medium heat add 1/4 cup of oil and heat until smoking.
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3
Add the diced bacon and cook until crisp.
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4
Remove from the pan and drain well on paper towels.
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5
Set aside.
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6
Season the chicken with salt and pepper and dredge in flour, beginning with the chicken drumstick.
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7
Reserve leftover flour.
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8
Put them into the hot bacon oil and sear until golden brown and continue this method for the chicken thighs, and then the breast.
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9
When all is done, remove from the saucepan to a plate and add the garlic and onions and continue to cook until onions are translucent.
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10
Stir in remainder of the flour, to make a roux.
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11
Add the tomato paste and stir over low heat.
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12
Gradually begin to add the wine and stock until the sauce begins to thicken, stirring constantly.
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13
Repeat the process until all the wine and stock have been used, (if more liquid is needed add cold water).
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14
Return all the seared chicken to the saucepan, add the fresh herbs, pearl onions, carrots and mushrooms and bake in the oven until the chicken is thoroughly cooked, about 1 hour.
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15
Remove the pan from the oven, and transfer the chicken to a serving platter, then put the saucepan over low heat.
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16
Reduce the sauce for about 20 minutes and remove any excess fat.
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17
Return the chicken to the sauce and reheat for 3 minutes.
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18
To finish, garnish with the reserved bacon and freshly chopped parsley.
