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Ingredients

• 1   3-4 pound whole free-range chicken
•   Extra-virgin olive oil
• 1/4 cup  all-purpose flour
•   Kosher salt and freshly ground black pepper
• 2   carrots, cut into chunks
• 1   large onion, cut into chunks
• 3   ribs celery, cut into chunks
• 1/4   bunch fresh thyme sprigs (about 4 sprigs)
• 1   bay leaf
• 1   750-milliliter bottle dry red wine
• 4   thick-cut slices bacon, cut into lardoons (long, thin strips)
• 1 cup  pearl onions, peeled
• 1 cup  button mushrooms, halved
• 3 tablespoons  chopped fresh Italian flat-leaf parsley

Description

Cut Chicken Into 10 Pieces: 2 Legs, 2 Thighs, 2 Wings, And A Quartered Breast. In A Large Heavy Pot Or Dutch Oven Heat A 3-count Of Olive Oil (about 3 Tablespoons) Over Medium Heat. Season Flour With Salt And Pepper. Dredge Chicken Pieces In Flour Mixture

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