Rinse your carrots and slice off the ends. Peel the carrots with a vegetable peeler and slice them into rounds about ½-inch thick. Set them aside.
Skin the chicken, if desired, using paper towels to pull off the skin. Discard the skin and pat the chicken dry. Wash your hands well.
If you are using fresh pearl onions, it helps to boil them briefly to take the skins off easily. Set a small saucepan filled ⅔ full with hot water on the stove to boil. While the water is heating, heat olive oil in your largest skillet over medium high heat. Add the chicken to the skillet and brown it for 15 minutes, flipping it at the halfway point.
While the chicken is cooking, boil your 20 pearl onions for 3 minutes and drain them. Let them cool off in a strainer.
Prepare your garlic and mushrooms. If you have a garlic press, use it to press the garlic. Otherwise, peel the garlic and mince it with a knife. Rinse your mushrooms in a stream of cold water and use a vegetable brush or paper towels to get rid of the dirt. Pat the mushrooms dry.
To peel the onions, slice off the root end (the flat end). Use your fingers to peel off the skin, or grasp the long end and gently squeeze to pop out the onion.
When the chicken is browned, sprinkle it with salt and pepper. Add the onions, mushrooms, carrots, wine, garlic, parsley, marjoram, thyme and bay leaf to the skillet. Bring the pan to boiling and then reduce the heat. Cover and simmer for 30-35 minutes, or until the chicken is no longer pink inside. (Note that the outside of the chicken will take on the purplish hue of the wine.)
While the chicken and vegetables are simmering, set out your butter to soften. Cook your bacon in a pan on the stove or in the microwave. Pat the bacon with paper towels to absorb the grease and use kitchen scissors, if you have them, to cut the bacon into small pieces.
When the chicken is nearly done, stir your softened butter and flour together in a small bowl until a smooth paste forms. When the chicken is done, stir the paste into the wine mixture in the skillet. Cook and stir until it is thickened and bubbly, then cook it for one minute longer. Add salt and pepper if needed.
To serve, pour some wine sauce over the chicken and top with bacon. Serve with bread for dipping, and with risotto, rice, mashed potatoes or polenta.
Which Wine to UseThis recipe calls for more than a cup of Burgundy. That's simply red wine made from Pinot Noir grapes and grown in the Burgundy region of France.You could substitute another red wine such as Pinot Noir or Cabernet. You can even use white wine. In a pinch, cooking wine from the grocery store will work.Where to Find Pearl OnionsI find raw pearl onions near the regular onions at my grocery store. Look around, because sometimes, they're off to the side on a separate display. You can always ask a produce worker for help.I've also seen frozen, peeled pearl onions in the freezer aisle. I've never tried them, but if you do, thaw and pat them dry before using them in this recipe.Recipe adapted from Better Homes and Gardens New Cook Book, 1989.