Directions

1. 1. Brown bacon in a large skillet until very crisp. Remove bacon and place on paper towel to drain. Reserve for garnish.
2. 2. Season chicken pieces with salt and pepper and brown them, a few pieces at a time, in the bacon drippings in skillet; transfer to a 10 cup casserole dish with tongs.
3. 3. Saute chopped large onion and garlic in same skillet until soft; stir in chopped tomatoes and tarragon. Cook for three minutes. Stir in white wine and bring to a boil. Spoon sauce over chicken in casserole.
4. 4. Reserve eight large mushrooms for garnish; slice remaining mushrooms and saute them in the butter along with the small white onions until brown. Add all but eight large mushrooms to casserole.
5. 5. Peel the small onions and cut a small cross in the bottom of each one to prevent them from separating during cooking; brown them well in the same skillet.
6. 6. Dissolve bouillon in hot water and add to skillet with onions. Simmer 10 minutes until liquid has almost evaporated. Add onions, with any remaining liquid, to casserole.
7. 7. Cover casserole and bake in 350 degrees F oven for 45 minutes (60 minutes if casserole has been refrigerated).
8. 8. When chicken is cooked, remove cover and garnish with crisp crumbled bacon and reserved large mushrooms.