1 lb. pearl onions
1 whole chicken, cut into 2 breasts, 2 wings, 2 thighs, 2 drumsticks
2 tbsp. olive oil
1 med. onion, very finely chopped
2 cloves garlic, crushed
1 1/2 tbsp. flour
1 1/2 c. white or red wine
1/2 c. chicken stock
1 tbsp. tomato paste
1 strip orange rind
Salt and pepper
1/4 lb. Canadian bacon trimmed of all fat and cut into matchsticks
3 tbsp. chopped fresh parsley

Heat oil in a large skillet. Fry chicken 4 pieces at a time, turning often, until browned. Remove from pan. Add chopped onion to pan over medium heat until soft, but not brown. Add garlic, cook 1 minute longer, then stir flour into pan. Cook over medium heat, stirring until flour turns a pale golden color. Immediately add wine, stirring constantly. Then stir in stock, tomato paste, orange rind, salt, pepper, bacon and onions. Return chicken to pan skin side up. Bring liquid to a boil. Do not cover pan. Transfer it to 350 degree oven and cook 45 minutes. Remove chicken from pan. Reduce liquid slightly on stove and serve over chicken (remove orange rind).