Skin is cut bacon and bacon cut into pieces with a thickness of 0.5 cm and 4 cm length. Skin and pieces of bacon boiled 10 minutes in 1.5-2 liters of water. Water is poured, bacon wash with cold water and dry well. The butter (2 tbsp) becomes heated in a large pot with a lid and to him dobavya bacon. Fry until brown on medium heat, drain and set aside. Chicken dries well and also fry in the fat from the bacon. Fry a few times, so that there is space between the pieces and they may well browned on all sides. The meat is seasoned with salt and pepper and return to the pan, along with the bacon. Cover with a lid and cook on low heat about 10 minutes, turning chicken once. Remove the lid and pour the meat with the cognac. Cognac carefully lit with a match by shaking the pan is well until the flames are extinguished. Add the wine and part of the broth - as necessary to cover the meat. Add 1/2 tbsp tomato paste, 2 crushed cloves of garlic, crushed bay leaf and thyme 1/4 tsp. Cover with a lid and leave to simmer on the stove for 20-25 minutes. While the meat is cooking, prepare the onions and mushrooms. thicken the sauce: When the meat is tender, drain the sauce and the meat aside. Sosa put on the stove to simmer for a few minutes and the separated fat is scraped carefully. Then the stove increases the sauce and boil until reduced to about 2 1/4 cups Trying to taste and add salt and pepper if needed. Remove from heat and bay leaf is removed. Soft the butter and flour are well broken, so as to obtain a smooth mixture. The mixture is added to the sauce and stir with a wire whisk him back to the stove and stir for approximately 1-2 minutes. The sauce should be thick so that slightly sticks to the spoon. The meat is placed into the container, which will be served on him and put onions and mushrooms. Pour the sauce and stir gently. Serve with a side dish of potatoes, pasta or rice, and garnish with parsley. Optional, can be served with baguette, which is suitable for melting sauce. If the dishes are prepared in advance, cover the sauce with a little broth or on the dish rank small pieces of butter. Can be left open for about an hour or cool, cover and store in refrigerator. Before serving, the dish warming - should simmer 4-5 minutes on the stove - like chicken stir the sauce. * The recipe is adapted from the book * Mastering the Art of French Cooking * Julia Child, Luizet Berthollet and Simon Beck.