Chicken in Red Wine with Onions, Mushrooms and Bacon

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3 to 4-ounce chunk lean bacon

2 tablespoons unsalted butter

2 ½ to 3 pounds frying chicken, cut into pieces

½ teaspoon salt, plus additional for seasoning

⅛ teaspoon pepper, plus additional for seasoning

¼ cup cognac

3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti

1 to 2 cups brown chicken stock, brown stock or canned beef bouillon

½ tablespoon tomato paste

2 cloves mashed garlic

¼ teaspoon thyme leaves

1 bay leaf

12 to 24 Brown-Braised Onions, recipe follows

½ pound Sauteed Mushrooms, recipe follows

3 tablespoons all-purpose flour

2 tablespoons softened butter

Fresh parsley leaves

subheading: Brown-Braised Onions:

1 ½ tablespoons butter

1 ½ tablespoons oil

18 to 24 peeled white onions, about 1-inch in diameter

½ cup brown stock, canned beef bouillon, dry white wine, red wine, or water

Salt and pepper

Medium herb bouquet: 4 parsley sprigs, ½ bay leaf and ¼ teaspoon thyme tied in cheesecloth

subheading: Sauteed Mushrooms:

2 tablespoons butter

1 tablespoon oil

½ pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

1 to 2 tablespoons minced shallots or green onions, optional

Salt and pepper

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