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Ingredients

• 6 tablespoons Extra Virgin Olive Oil (EVOO), divided
• 2 parsnips, peeled, quartered lengthwise then cut into 1-inch pieces
• 2 large carrots, peeled, quartered lengthwise then cut into 1-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 2 bay leaves
• 6 sprigs fresh thyme
• 2 sprigs rosemary
• Butcher twine
• 3 cups good quality, red Bordeaux or burgundy wine (eyeball it)
• 3 bone-in, skin-off chicken breasts, each breast cut in half widthwise
• 3 bone-in, skin-off chicken drumsticks
• 3 bone-in, skin-off chicken thighs
• 4 slices thick-cut bacon, cut into 2-inch pieces
• Salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour, for dusting
• 8-10 pitted prunes, quartered
• 1 pound fresh or frozen pearl onions
• 1 teaspoon sugar
• 1 tablespoon butter
• Crusty bread, torn into chunks
• 1/2 cup flat leaf parsley leaves, chopped (about 2 handfuls)

Description

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