Dredge the chicken pieces in flour seasoned with salt and pepper.
Heat the clarified butter in a 12-inch braiser; brown the chicken in two or three batches.
Add the brandy and ignite. When the flame dies, add the bouquet garni, garlic, wine and stock. Bring to a boil, reduce to a simmer.
Cover the pan and simmer until the chicken is tender, approximately 40 minutes (are we going to actually take the temperature?)
In a separate pan, saute the bacon until the fat begins to render. Add the onions and saute until they begin to brown. Cook the bacon and onions covered, over low heat, until the onions are tender. Add the mushrooms and cook them until tender.
Remove the chicken from the pan and adjust the sauce's consistency with the beurre manie. Strain the sauce through a china cap and adjust the seasonings.
Spoon the bacon, onions and mushrooms onto a serving platter, place the chicken over them and ladle the sauce over the finished product.