2 chickens, deboned
4 slices bacon, cut into pieces
1 c. pearl onions
1 c. mushrooms, cut into quarters
2 cloves garlic, chopped
2 c. burgundy wine
1/4 c. brandy
2 c. chicken stock or veal stock
Pinch of thyme
2 bay leaves
Some flour to dust the chicken
Salt and pepper to taste

Season the chicken with salt and pepper and dust with flour. In two large skillets, brown the bacon and lift it up with a slotted spoon. Reserve. Place the chicken pieces in the skillet to brown on both sides but do not crowd them. Add the mushrooms, bacon, garlic, pearl onions and herbs.

Let it cook for a few minutes. Deglaze with brandy and red wine. Transfer everything into a pot and add the stock. let it cook for 20 minutes or until tender. Arrange the chicken with the rest of the ingredients on a platter. Reduce the liquid to 2 cups and adjust consistency and seasoning. Pour all over the chicken.