Directions

1. Cut the bacon into 1-inch pieces. Simmer in a quart of water for 10 minutes. rinse with cold water and dry.
2. Sauté the bacon slowly i hot butter until lightly brown. Remove to a side dish.
3. dry the chicken and brown in the bacon fat, Season. Return the bacon to the skillet. Cover and cook for 10 minutes, turning the chicken once.
4. Uncover and pour in the cognac. Averting the face ignite the cognac with a match. Shake the pan several times until the flames subside.
5. Pour the wine into the skillet, and add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs.  Bring to a simmer, cover and cook for about 30 minutes or until chicken is tender.
6. Meanwhile, prepare the onions and mushrooms.
7. If using canned onions, drain and dry in boiling water for 1 minute to take away the canned taste. The sauté them with 2 tablespoons of butter and 1/4 cup of beef stock, for about 15 minutes. Season to taste. Shake the pan often.
8. In a 10-inch skillet heat 2 tablespoons butter and 1 tablespoon oil over high heat. As soon it starts to sizzle sauté the mushrooms for about 5 minutes or until lightly browned. Season to taste. Shaking the pan often.
9.  Remove the chicken aside onto a dish. Bring the liquid to a boil to reduce to about 2 to 3 cups. Correct seasoning. Remove from heat.
10. Blend the softened butter with the flour, until it forms a paste. Beat the paste into the liquid using a wire whip. Bring to a simmer, the sauce should be thickening. Simmer for a few minutes. Bring back the chicken, basting it with the sauce. Place the mushrooms and onions in pan. Cover and simmer for a few more minutes to heat through. Serve.