Cut the root ends of all the pearl onions. Boil 3 cups of water and drop onions in it for about a minute. Remove onions from pot and let them cool. Peel and set them aside.

Season chicken pieces with salt & pepper to taste on all sides. Place them in a large sealable plastic bag and add flour. Shake well to coat all the pieces nicely.

Once coated, take the chicken out and place on a metal rack.

In a large sauté pan, add 2 tbsp of water along with salted pork and cook on medium heat.

Now, cover and cook until the water evaporates and the salted pork cubes become crispy and golden brown for about 10 minutes. Remove the cubes from the pan, set them aside and retain the fat in the pan.

Now, in the same pan with remaining fat, add pearl onions, season with pepper & salt and sauté on medium heat until light brown for about 10 minutes. Remove onions from the pan and set them aside.

Brown chicken pieces in the same pan until golden brown on each side, working in batches. Transfer the chicken in an 8 quart enamelled dutch oven of cast iron.

Once the chicken is cooked, heat 1 tbsp butter in the same pan, add mushrooms and sauté till they wilt for approx. 5 minutes. Store onion, pork and mushrooms in an airtight container in the refrigerator until use.

Deglaze the pan with 1 cup wine. Transfer the deglazed wine in the dutch oven containing chicken along with chicken stock, quartered onion, tomato paste, carrots, celery, bay leaf, thyme and garlic. Add in the remaining wine, cover and refrigerate it overnight.

Next day, pre-heat the oven to 325°F (160°C). Place the dutch oven in the oven and cook it for about 2 1/2 hours, until tender. Maintain a gentle simmer.

Once the chicken is done, remove the dutch oven on a heatproof rack and place the chicken covered in the dutch oven. Strain sauce in a colander and then remove carrots, thyme, onion, celery, bay leaf and garlic. Return sauce in the pot, cook over low heat until reduced to 1/3 for about 30-40 minutes.

Once the sauce is thick, add pearl onions, pork and mushrooms and cook it for 15 more minutes. Taste and adjust the seasoning if needed. Remove from heat, add chicken and serve hot.

Note: You can use lardon or slab bacon instead of salt pork. In absence of chicken broth you can use vegetable broth.