Ingredients

8 oz. Bacon - cut into 1/2" strips
20 frozen pearl onions, thawed (fresh are great if you have them)
12 oz. Button Mushrooms, cleaned and quartered
2 Tbsp. Olive Oil
1 Chicken (3-4 lbs.) cut into 8 serving pieces (you can buy this already done in the supermarket)
1 Onion - diced
3 Shallots - finely diced
5 Garlic Cloves - minced
2 Tsp. Tomato paste
1/4 Cup Flour
2 Cups Red Wine
1.5 Cups Beef Stock
2 Tbsp. Fresh Thyme - chopped
2 Tbsp. Fresh Flat-Leaf Parsley - chopped

Method

1) Preheat oven to 325 degrees
2) In a large oven-proof casserole, saute the bacon over medium-high heat for about four minutes.
3) Remove with a slotted spoon and set aside on a paper towel
4) Add the pearl onions and mushrooms to the rendered bacon fat and cook for 5-8 minutes, or until lightly browned
5) Using slotted spoon, remove the onions and mushrooms and drain on a paper towel
6) Add the olive oil to the casserole dish. Season the chicken with salt and pepper
7) Saute chicken on each side for about 3-4 minutes, or until golden brown
8) Remove the chicken and set aside. Add the onion, shallots, garlic, and tomato paste to the casserole and cook for 2-3 minutes
9) Stir in the flour and cook fpr about 5 minutes to make a roux
10) Add the wine, stock, thyme, and parsley and bring to a boil.
11) Stir constantly until the mixture thickens. Return the reserved pearl onions, mushrooms, bacon and chicken to the casserole.
12) Cover the casserole and transfer to the oven. Braise for 1 hour, or until chicken is tender.
13) Serves Four.
14) Serve to greedy children.