Brown braised onions:

In a frying pan heat olive oil, add parboiled onions, toss for several minutes until lightly browned. Add water to halfway up onions and add 1/2 tsp salt. Cover pan and simmer slowly for 25 minutes until onion tender. Set aside.

Brown the mushroom:

Heat butter and oil, hot toss in mushrooms and saute over high heat for 5 minutes or until lightly browned. Remove from the heat. Set aside.

Brown the bacon. set aside.

Brown the chicken, pour the cognac, salt &pepper, bay leaf and thyme.

Place onion around the chicken and cook slowly for 10 minutes.

Sprinkle flour over the chicken, mix well. Pour wine and stock and brown bacon, garlic, tomato pure. Simmer for 25 - 30 minutes.

Removed chicken and add mushroom and simmer for 4 - 5 minutes. The sauce should be thick.

To serve, put the chicken into the bowl and pour all the sauce over it. Garnish with parsley.

Enjoy.