Return the sauce to the pot, place over medium heat, and reduce by 1/3. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm.Maintain a very gentle simmer and stir occasionally. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender.The next day, preheat the oven to 325 degrees F.Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine.Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use. Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes.Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Remove the onions from the pan and set aside. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes.Remove the salt pork from the pan and set aside. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork.Remove the chicken from the bag to a metal rack. Shake to coat all of the pieces of the chicken. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper.You should be able to slide the onions right out of their skin. Remove the onions from the pot, allow them to cool, and then peel. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute.
Cut off the root end of each pearl onion and make an "x" with your knife in its place.
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