1 (3 lb.) chicken, cut into 8 pieces
2 slices bacon, diced
1/2 c. oil
1 c. burgundy or red wine
2 cloves garlic
1/4 tsp. thyme
1 bay leaf
1/2 c. pearl onions, canned or fresh
1/2 c. mushrooms, fresh, sliced
1/4 c. cognac
1/4 c. shallots or white part of scallions, diced
2 tbsp. butter
1/2 c. tomato paste
1 tbsp. cornstarch
1 c. chicken stock or water with bouillon cube
Salt, pepper & herb seasoning to taste

Season chicken pieces, fry in oil until golden brown. Lightly saute bacon in butter. Add shallots and cook a few minutes. Place with chicken in covered casserole and cook 10 minutes. Add cognac, ignite it and shake pan until flames subside.

Add bay leaf, garlic, thyme, tomato paste, and enough wine and stock to cover chicken. Simmer 20 minutes. Brown mushrooms and onions in 1 tablespoon butter, add to chicken. (If you use fresh onions, blanch in boiling water for 2 minutes, then brown and add to chicken immediately after cognac.)

Skim off fat, remove sauce and thicken with cornstarch dissolved in red wine. Pour sauce over chicken and serve.