Simmer the bacon in 2 quarts of water for 10 min. This extracts the smokey flavor. Pat dry.

Melt 2 Tbsp of butter in a large frypan and on low cook the bacon until lightly browned. Remove with a slotted spoon to a side dish.

Cut up into manageable pieces. I cut the thighs and breast in half and added the backs for extra flavor. Dry the chicken very well. Brown in the hot fat.

Season the chicken. Return the bacon to the pan, cover, and cook for 10 min. turning the chicken once.

Uncover and pour in the cognac. Averting your face, ignite the cognac with a long lighter or match. Shake the frying pan back and forth for a few seconds until the flames subside.

Pour the wine into the frying pan saving about 1/4 cup to mix with the tomato paste. I found this easier to incorporate then. Stir in the garlic and herbs. Add just enough stock to almost cover the chicken.

Bring it to a simmer. Cover and simmer slowly for 25-30 min. or until chicken is tender and the juices run clear. Turn the chicken once while cooking. When finished remove to a side dish.

Meanwhile, as the chicken is cooking you can make the mushrooms and onions. Heat the butter and oil in a 10″ skillet and saute the onions over medium-low heat for about 10 min., rolling the onions about so they will brown as evenly as possible.

Be careful not to break the skin. Then pour in the wine and season to taste, and add the herb bouquet.

Simmer covered for 40 min. until the onions are tender and the liquid has evaporated. Remove the herb bouquet.

Again while the chicken and now the onions are cooking you can saute the mushrooms. No time for sitting back and sipping any wine yet!!

Place a 10″ or larger skillet over high heat with the butter and the oil. As soon as you see the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake in the pan for 4-5 min. This method doesn’t have the mushroom exude any of its moisture. Be sure not to crowd them. I used a larger skillet. During their saute, the mushroom will first absorb the fat but in 2-3 min. the fat will reappear on the surface and the mushrooms will begin to brown.

Toss in the shallots and saute over medium heat for 2 min. Set mushrooms aside.

Once the chicken is done skim off the fat and then raise the heat and boil rapidly to reduce to about 2 1/4 cups. Correct seasoning with salt and pepper. Remove bay leaf.

Blend the flour and butter together into a smooth paste and whisk this into the hot sauce.

Serve with the small new potatoes and garnish with parsley.