1 whole chicken (cut into 8 pieces, skin on)
3/4 cup flour
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 tablespoon granulated garlic
4 tablespoons olive oil
1/2 pound bacon (cut strips into 1/4-inch pieces)
1 1/2 cups pearl onions
2 tablespoons flour
1 cup red wine
15 ounces whole tomatoes (in puree, coarsely chopped)
8 ounces tomato puree
3/4 cup vegetable stock
Heat oven to 400 degrees F.
Dredge chicken in flour seasoned with salt, pepper and garlic.
In heavy skillet on medium high heat brown chicken in olive oil.
Drain oil and add red wine. Simmer until wine reduces by two thirds. Remove from heat.
In a 4-quart stockpot cook bacon until blonde to brown.
Remove bacon and strain off roughly half of bacon fat.
Brown onions in remaining bacon fat. When onions start to caramelize, lower heat to medium-low.
Add 2 tablespoons of flour and cook for 3-5 minutes stirring constantly.
In braising pan or casserole dish arrange chicken skin side up.
In stockpot add the reduced red wine, tomatoes, vegetable stock and bacon to the onions. Stir to combine over medium-high heat until the sauce comes to a boil.
Pour contents of stockpot over chicken and bring to a boil on top of stove.
Place braising pan into oven for approximately 20-30 minutes.
Once the chicken starts to boil, reduce oven temperature to 325 degrees F and braise at for 1 1/2 to 2 hours. Chicken should be tender and sauce should be medium thick in consistency.
Serve over pasta.