Preheat oven to 350°F /180°C. Pat dry with paper towels. Cut off extra fan and excess skin. Season the chicken pieces with salt and pepper. In a heavy Dutch oven, brown in batches in hot oil over high heat. It’s important to get the chicken nice and browned, as shown. Don’t rush this step; properly browned chicken is a key to the final outcome. Once browned, set chicken aside on a plate.
Turn the heat to medium-low and add the bacon and cook slowly until slightly browned, about 5 minutes. Add the onions, celery and carrot and stir until tender. Add the brandy (if using), reduce slightly. Sprinkle with flour and stir until coated.
Return the chicken to the pan. Add the chicken stock, garlic and herbs. Then, add enough wine so the liquid just covers chicken pieces; this could be up to 2 cups. Bring the liquid to a boil, skimming off any foam or fat. Cover tightly and place in oven for about two hours or until meat is very tender.
Meanwhile, cook the pearl onions and mushrooms in a medium skillet in 2 tablespoons of butter. Before serving, add the mushrooms, onions and chopped parsley to the cooked chicken. Check seasonings, adding salt and pepper until it taste right to you. Serve with noodles or mashed potatoes.