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| 4 x ca. 30 g | Bacon diced |
| 1 x ca. 450 g | Fresh Crimini mushrooms, , trimmed and sliced |
| 20 | Pearl onions, , peeled |
| | salt |
| | pepper |
| 2 Esslöffel | flour |
| 2 Esslöffel | shallots minced |
| 1 Esslöffel | garlic minced |
| 2 Esslöffel | tomato paste |
| 1 | Chicken, 4 pounds, , cut into 8 pieces |
| | Essence |
| 1 Tasse | chicken stock |
| 2 Tasse | red wine |
| 1 Teelöffel | thyme |
| 2 Esslöffel | Parsley, plus extra, for garnish |
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In a large saut_ pan, render the bacon until crispy, about 10 minutes. Stir in the mushrooms and onions. Season with salt and pepper. Saut_ the vegetables for 3 minutes. Stir in the flour and saut_ for 2 minutes. Season with salt and pepper. Add the shallots and garlic, saut_ for 1 minute. Stir in the tomato paste. Season chicken with Essence. Lay the chicken on top of the vegetable mixture. Pour the stock and wine over the chicken, cover. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture for about 35 minutes or until the chicken falls off the bones Stir in the thyme and parsley. Mound the chicken in the center of the plate. Spoon the sauce and vegetables over the chicken. Garnish with chopped parsley.
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