2    Chickens (3-1/2 to 4 lbs ea)
- cut up
Salt and pepper; as desired
1/3 c  Cooking oil
2 md Onions
- peeled and roughly diced
2 md Carrots; roughly diced
1    Celery stalk; roughly sliced
1 tb Minced garlic
4 tb All-purpose flour
2 c  Low-sodium chicken broth
2 tb Tomato paste
2    Bay leaves
1/2 lb Bacon; cut into 1/2-in cubes
1/2 lb Mushrooms, sliced
1/4 c  Brandy
1/4 c  Milk
1/4 c  Cream
1 tb Chopped fresh tarragon

PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and
pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven
over medium-high heat on top of the stove. Add the chicken pieces and brown
well on all sides, about 7 minutes. The chicken should not crowd the pan so
you may have to perform this operation in batches. Remove pieces to a plate
as they are done. Discard all but 2 tablespoons oil, reduce heat to medium
and replace skillet on the stove top. Add onion, carrot, celery and garlic
and cook about 3 minutes. Sprinkle with flour and cook, stirring, another
minute. Add the stock, tomato paste and bay leaves. Replace the chicken
thighs and drumsticks in the casserole with any accumulated juices from the
chicken. Cover and bring to a boil. Place the casserole in the oven. After
15 minutes, add the reserved breasts and cook 20 minutes longer. Remove
from the oven, remove the chicken from the casserole and set aside. Strain
the sauce through a fine sieve and discard vegetables. Place bacon in
another medium oven-proof pot on the stove over medium heat and cook,
stirring occasionally, for 5 minutes. Pour off excess fat and add the
mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange
chicken pieces on the bacon-mushroom mixture, cover and place in the oven
for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces
on a platter and spoon the bacon, mushrooms and sauce over the top and
garnish with tarragon.