Preheat the oven to 350°F

Add the chicken and wine to a closable plastic bag and allow to marinate for at least 30 minutes.

Add the 2 cups of water to a medium size saucepan and when it begins to boil add the pearl onions and cook for 1 to 2 minutes. Remove them from the heat, drain them and plunge them into cold water to stop the cooking process. When cool enough to handle, make a small slit at the top of each onion and pinch and squeeze at the bottom and they will slide right out of the peel. Reserve for later.

In a large Dutch oven or heavy-bottomed pot, set over moderate heat, add the pork strips or bacon, stirring frequently. When they are nicely browned and crisp, remove them to a plate lined with paper towels. Add the mushrooms to the pot and brown them in the pork fat. Remove and set aside with the onions and pork.

Remove the chicken from the marinade (do not discard the marinade) and place it on a plate lined with paper towels. Pat the chicken with additional paper towels to remove as much excess liquid as possible. Season the chicken with salt and pepper.

Add the oil to the remaining pork fat in the pot and, over medium-high heat, brown the chicken pieces a few pieces at a time. Remove each batch and place on a plate while browning the next batch.

When all the chicken has browned, add the butter to the pot and when it has melted stir in the flour and cook for one or two minutes. Add the chicken stock and the reserved marinade and stir well with a whisk.

Add the carrots, bay leaves, thyme and garlic to the pot. Add the browned chicken, arranging so that it is partially out of the sauce and skin side up. Bring the mixture to a boil, remove from the heat and put a lid on the pot. Transfer the pot to the center rack of the preheated oven. Bake for 45 minutes.

Add the reserved pork bits, onions and mushrooms. Bake for an additional 15 minutes. Transfer from the oven to the table, remove the bay leaves and serve.