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1
Preheat oven to 350 degrees F.
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2
In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered.
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3
Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
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4
Reserve.
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5
Season the chicken pieces with the salt and pepper.
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6
Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking.
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7
Transfer the chicken pieces to a large plate or bowl and set aside.
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8
Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven If you do not want to use bacon, then just use 4 tablespoons Olive Oil.
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9
Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
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10
Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown.
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11
Add the flour and tomato paste and cook, stirring constantly, for 1 minute.
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12
Slowly add the wine and stock, stirring constantly.
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13
Add the thyme, bay leaf, reserved bacon and chicken.
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14
Bring liquid to a boil.
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15
Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.
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16
Transfer the chicken pieces to a serving dish and cover loosely to keep warm.
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17
Return pot to medium-low heat.
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18
Skim any fat from the surface of the cooking liquid and increase the heat to medium-high.
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19
Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes.
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20
Taste and adjust the seasoning if necessary.
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21
Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
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22
Serve with egg noodles.
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23
Garnish with chopped parsley.
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24
This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.
