Preheat oven to 350 degrees F.
In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Reserve.
Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking. Transfer the chicken pieces to a large plate or bowl and set aside. Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
Serve with egg noodles and braised leeks. Garnish with the chopped parsley.
*This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.
Braised Leeks:
4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length
3 tablespoons butter
1/2 cup chicken stock
2 teaspoons chopped thyme leaves
1/4 teaspoon salt
Pinch pepper
Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
Yield: 4 servings as a side dish

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1143.92 Kcal (4789 kJ)
Calories from fat	322.72 Kcal
		% Daily Value*
Total Fat	35.86g	55%
Cholesterol	44.43mg	15%
Sodium	9793.47mg	408%
Potassium	1735.01mg	37%
Total Carbs	171.26g	57%
Sugars	13.08g	52%
Dietary Fiber	5.71g	23%
Protein	35.74g	71%
Vitamin C	21.5mg	36%
Iron	3.4mg	19%
Calcium	396.7mg	40%

Amount Per 100 g
Calories	192.48 Kcal (806 kJ)
Calories from fat	54.3 Kcal
		% Daily Value*
Total Fat	6.03g	55%
Cholesterol	7.48mg	15%
Sodium	1647.85mg	408%
Potassium	291.93mg	37%
Total Carbs	28.82g	57%
Sugars	2.2g	52%
Dietary Fiber	0.96g	23%
Protein	6.01g	71%
Vitamin C	3.6mg	36%
Iron	0.6mg	19%
Calcium	66.8mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

25.1

Points
31

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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