Preheat oven to 350 degrees. Cut chicken into 8 pieces and remove skin. Dredge chicken pieces in flour and set aside. Heat salt pork in ovenproof sauté pan over medium heat. Add onions and season; cook for 5 minutes. Remove onions from pan and set aside. Add mushrooms, shallot and garlic to hot pan. Season and cook for 5 minutes over medium heat. Remove vegetables from pan and set aside. Melt butter in pan. Add chicken pieces and sear on all sides for 8 to 10 minutes. Add wine and bouquet garni. Season to taste and bring to boil. Cover and bake for 30 minutes. Add pearl onions and mushrooms. Return to oven, uncovered, and finish cooking 15 to 18 minutes.

Submitted by: Tom West