1/2 lb. bacon, cut into 1/2" pieces
12 sm. new potatoes
2 sm. whole chickens, about 3 lb. each
2 tbsp. unsalted butter
3 tbsp. olive oil
6 med. carrots, trimmed & peeled
20-25 tiny pearl onions
4 cloves garlic, crushed
1 bay leaf
Parsley stems
Sprigs of fresh thyme
Salt & black pepper

Blanch bacon in boiling water for 3 minutes; drain, refresh and pat dry. Peel the potatoes and blanch for 5 minutes; drain and pat dry.

Trim fat from the chicken and season. Add the butter and oil to a large covered casserole and brown chicken over high heat; remove and set aside. Add the bacon to the pot and brown; remove. Slice the carrots and brown; remove. Brown the pearl onions; remove. Brown the blanched potatoes and remove.

Pour off the excess fat and return chicken to the casserole. Add the bacon, vegetables, garlic, bay leaf and parsley and thyme to taste. Pour in 1/2 cup water and season with salt and pepper. Serves 6.