***RECIPE, SERVES 4*** 12 oz (350g) bacon (ideally slab bacon) 6-8 boneless, skinless chicken thighs, 1.5-2 lbs (0.7-1 kg) flour (a big pinch) 1 oz (30g) dried mushrooms 1 tbsp (15 ml) tomato paste 1 cup (250 ml) red wine 1-2 cups (250-500 ml) chicken stock or water 1-2 teaspoons Herbes de Provence (or any combination of dried thyme, rosemary, oregano, etc) 1 cup frozen peeled pearl onions (I have no idea what you want to call that in metric) pepper salt vinegar 12 oz (350g) dried egg noodles 1 tbsp (15g) butter fresh parsley or tarragon for garnish