Burgundy Chicken - Company-Worthy 1-Dish Feast

• 3 lbs whole chickens (or use cut pieces, but see Prep Step #1 in both cases)
• 4 tablespoons flour (divided per prep)
• salt & pepper (to taste pref)
• 1 tablespoon olive oil
• 5 tablespoons butter (divided per prep)
• 20 baby onions
• 3 ounces bacon (diced)
• 20 button mushrooms (sml)
• 750 ml Burgundy wine
• 3 garlic cloves
• 1 tablespoon light brown sugar
• 1 tablespoon fresh parsley (chopped, for garnish)
• 4 ounces croutons (for garnish, garlic flavor preferred)
• 20 baby potatoes (very sml as an opt add & pls see Note #2)

1. To Prepare Chicken: If using a whole chicken, cut into 10 pieces as follows: 2 wings, 2 legs, 2 thighs + 2 breasts (halved). Reserve back & rib pieces for stock or another use. ~~ If using pre-cut chicken pieces, just divide the breasts & you are good to go. ~~ In either case, use paper towels to pat the cut pieces & remove any excess moisture.
2. Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag, shake chicken pieces in it till lightly coated & set aside.
3. Heat olive oil + 4 tbsp of the butter in a Dutch oven (or like-sized roaster pan). Add the diced bacon + onion & saute for 3-4 min, till the onions have browned lightly.
4. Add mushrooms, saute for 2 min, remove the contents of the pan w/a slotted spoon & set aside.
5. Add chicken pieces to the hot oil & cook till browned on all sides (about 5-6 min). Pour the Burgundy wine over the chicken & add the garlic, brown sugar & additional salt + pepper to taste pref.
6. Bring to a gentle boil, reduce heat, cover & simmer for 1 hr, stirring occ.
7. Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes.
8. Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter, remove & discard garlic & set aside.
9. Boil the liquid rapidly for 2 min to reduce slightly. Cream the remaining 1 tbsp of flour + butter together & whisk in sml amts into the liquid till thickened slightly. Pour over the chicken, garnish w/parsley + croutons & serve immediately.
10. NOTE #1: Splitting the breasts allows for more uniform cooking, but also allows for ea of the 4 portions to include a piece of dark meat + 1/4 of the breast meat. If you prefer to plate this dish as individual servings, divide the chicken in that manner & then add equal amts of the other ingredients + the sauce. Then add the 2 wing portions to the plates of those w/the heartiest appetite! :-).
11. NOTE #2: For the sake of my DH who requires potatoes w/every meal, I listed 20 sml baby potatoes as an optional add during the final 30 min of the cooking time.

chickens, flour, salt, olive oil, butter, onions, bacon, button mushrooms, wine, garlic, light brown sugar, fresh parsley, croutons, potatoes

Taken from www.food.com/recipe/burgundy-chicken-company-worthy-1-dish-feast-284648 (may not work)