8 whole breasts of chicken, boned and skinned and cut in half
20 sm. white pearl onions, peeled
1 lb. sm. white button mushrooms or cut larger ones into quarters
1 lb. piece of slab bacon, diced
1 onion, finely chopped
3 to 4 shallots, finely chopped
2 cloves of garlic, mashed
2 tbsp. cognac
1 tbsp. tomato paste
1 tbsp. Bovril meat extract
1 c. red burgundy wine
1 c. beef bouillon or more if needed to cover the chicken
1/2 tsp. dried thyme
2 bay leaves
A sm. bunch of parsley, tied together
Salt and pepper to taste
Flour for dredging chicken
Butter and oil to saute chicken
4 tbsp. for sauteing mushrooms and onion
2 tbsp. sugar

Season the chicken pieces lightly with salt and pepper and dredge with flour, shaking off excess flour. Prepare the chopped onions, shallots and garlic. Heat several tablespoons of butter and olive oil in a large Dutch oven. Saute' pieces of chicken until golden brown on both sides removing them to a platter until all are sauteed. Add the onions, shallots and garlic to pot using more butter and oil if needed. Saute' a few minutes then pour in the cognac and allow to boil and reduce. Mix the tomato paste, Bovril, wine and stock together and pour into the pot. Stir in the herbs and return the chicken to the pot. Cover and put pot in the oven at 350 degrees to braise for 30 minutes.

While the chicken is braising, prepare pearly onions, mushrooms and bacon. Saute' the bacon, dice until it is crisp, drain on paper towel. Add 2 tablespoons butter and saute' mushrooms until golden. Add remaining butter and saute' pearl onions until soft and lightly brown, combine with sugar and toss to caramelize. Put bacon bits, mushrooms, and caramelized onions into a bowl and after the 30 minutes, add to the chicken in the oven. Continue to braise for another 15 to 20 minutes until onions are tender. Serve the chicken garnished with onions, mushrooms and sauce over a bed of buttered noodles.