Yield: 4 servings.
2 (1 1/2- to 2-pound) chickens
1 carrot, diced
1 medium onion, diced
1 clove garlic, chopped
2 1/2 cups Burgundy red wine
2 tomatoes, quartered
1 bay leaf
1 teaspoon thyme
3 tablespoons vegetable oil
3 cups chicken stock
6 ounces mushrooms, quartered
2 ounces smoked bacon, diced
12 pearl onions, cooked
Salt and pepper to taste
Quarter chickens, remove backbone. Cut wings off at second joint; debone breast. Season with salt and pepper. Dredge in flour. Brown chicken in oil in batches. Remove chicken. Set on paper towels. Discard oil.
In same skillet toss carrots, onions, garlic for 2 minutes. Deglaze with wine, add tomatoes, bay leaf, thyme. Bring to a boil. Reduce by half.
Put legs in a saucepan. Add stock and reduced wine stock. Simmer 20 minutes. Add breasts. Simmer 15 minutes. Remove chicken. Reduce cooking stock by a third. Strain, pressing to extract as much liquid as possible. Pour over chicken.
In skillet, brown bacon. Discard drippings. Toss mushrooms, onions and bacon on medium heat for 2 minutes. Discard fat. Add mushrooms, onions and bacon to chicken in wine sauce. Stir gently.
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