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1
In a Dutch oven, combine the bacon and 1/4 cup water over moderate heat.
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2
Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
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3
Skin the chicken and dredge in the flour, shaking off the excess. Saute the chicken in the bacon drippings for 3 minutes per side or until golden brown.
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4
Transfer the chicken to a plate.
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5
Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
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6
Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
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7
Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
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8
Add the broth, salt, rosemary, sage and pepper and bring to a boil.
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9
Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
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10
Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
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11
Stir in the parsley and spoon over the chicken.
