DIRECTIONS:

1..Sauté bacon over moderately high heat until well browned and crispy. Leave fat in pan. Pat chicken pieces dry and sauté until golden brown. Remove chicken and set aside. Discard all but 3 tablespoons of fat and return pan to the heat.
2. Add the garlic, yellow onion, 1 cup of sliced carrots, 1 teaspoon of salt, and pepper. Sauté vegetables, stirring occasionally, until browned. Reduce heat to low  and put the chicken back in pan and pour in the Cognac. Carefully light the Cognac.
3. When the flames have subsided, add herbes de Provence, bay leaf, cloves, remaining salt, and red wine. Bring to a boil,  deglaze, cover pan, and reduce heat. Simmer gently until chicken breasts are cooked through but still tender. Remove. Continue cooking dark meat for another 10 minutes. Remove and reserve with chicken breasts.
4. Strain the liquid. Reduce the liquid for 10 minutes, until thickened slightly. 
5. In another pan, melt 2 tablespoons of the butter. Add mushrooms, pearl onions, remaining carrots, sugar, and enough water to just cover the vegetables. Cook until water is evaporated and vegetables are tender.
6. Knead remaining butter together with flour, forming a smooth paste. Bring the reduced wine sauce up to the boil and slowly whisk in the paste. Continue cooking over high heat until the sauce has reached a desirable thickness. Reduce the heat to moderate and return chicken, bacon, and onions, carrots, and mushrooms to the sauce. Reheat for 5 minutes.