Ingredients:

1 whole Chicken -- cut up
1/2 cup onion -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup carrot -- finely chopped
1/2 pound small mushrooms
12 white & red pearl onions
2 cloves garlic -- chopped
4 strips thick-sliced bacon -- cut in 1/4" strips
2 bay leaf
2 tablespoons Chef Alberto Italian Seasoning
1/2 cup dry red wine
1 tablespoon tomato paste
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 cup red wine
1 cup demi glace
2 tablespoons cornstarch
1/2 cup water

In a saute pan fry bacon until crisp, remove and drain. Season chicken with Chef Alberto Italian Gourmet Seasoning. With bacon grease in pan, brown chick on all sides. Remove chicken from pan. Add and saute onions, celery, carrots and garlic. Drain all but 3 tablespoons of grease from the pan. Add red wine, gravy, tomato paste, thyme, marjoram and bay leaves blend together (Add water if necessary.) Add pearl onions and chicken, skin side down. Cover and cook for 45 minutes, turn chicken half way through. After first 15 minutes, add mushrooms. Serve with fettuccine alfredo. Serves 4.

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