1. In 5 qt dutch oven, cook bacon over medium-high heat until crisp. Transfer to paper towels to drain.

2. Reduce heat to medium and add butter to drippings in pot.

3. Sprinkle chicken with salt and add to dutch oven (in batches if necessary)

4. Cook until golden - about 5 minutes each side and transfer to plate

5. Add chopped onion and carrot to Dutch oven and cook until lightly browned, about 5 minutes. Transfer to plate with chicken

Pre-Heat oven to 325

6. Add pearl onions and cook until browned - about 6 minutes. Transfer to plate.

7. Add flour to dutch oven and cook, stirring for 2 minutes

8. Whisk in 1/2 cup wine

9. Add remaining 1.5 cups wine and chicken broth

10. Heat to boiling, whisking constantly and boil for 2 minutes

11. Return chicken, vegetables, and 3/4 of bacon to Dutch oven.

12. Tie celery, parsley springs and bay leaves together and add to Dutch oven

13. Cover and place in oven.

14. Bake, stirring occasionally for 45 minutes

15. After baking, skim fat and discard celery bundle. Sprinkle with remaining bacon and parsley