Directions

1. In a large bowl, combine the legs, onion, carrot, celery, garlic, wine, and bouquet garni. Cover with plastic wrap, and refrigerate for 1 to 2 days. Drain, reserving liquid, and separating the chicken from the vegetables. Season chicken with salt and pepper.
2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat, until it begins to smoke. Working in batches so as not to crowd the pan, add the chicken, and brown, about 8 minutes per side. Between batches discard oil, heating fresh for each batch.
3. Reduce heat to medium, and add reserved vegetables. Cook until softened, and beginning to brown, 5 to 8 minutes. Stir in tomato paste, and cook for 2 minutes. Add flour, and cook, stirring, for 2 minutes more. Stir in reserved marinade, scraping up any browned bits from the bottom of the pan. Bring to a boil, and cook until reduced by half, 15 to 20 minutes.
4. Add the browned chicken, stock, and return to a boil. Reduce to a simmer, and cook until legs are tender, about 1 hour more.
5. Meanwhile, prepare remaining ingredients. Bring a medium pot of water to a boil. Add the pearl onions and cook until tender, 5 to 10 minutes. Strain, and set aside.
6. In a large skillet, cook the bacon over medium heat until brown, about 10 minutes. Using a slotted spoon, remove to a paper towel–lined plate to drain; set aside. Add the mushrooms, and cook, stirring frequently, until brown, about 5 minutes. Remove with a slotted spoon; set aside. To the same pan, add the pearl onions, and cook until brown, about 5 minutes. Remove, and set aside.
7. Remove the legs from the braising liquid; set aside. Strain the liquid, discarding solids. Return to Dutch oven, and bring to a strong simmer, skimming, as necessary. Add the legs, along with the reserved bacon, onions, and mushrooms, simmer until heated through, about 15 minutes more. Just before serving, stir in the parsley.