4 slices thick-cut bacon
1  3-pound whole chicken (or 3 pounds of chicken thighs)
1 tablespoon olive oil
12–15 pearl onions, peeled
7 medium carrots, peeled and cut into 1/4-inch slices
5 stalks celery, sliced into 1/4-inch slices
4 cloves garlic, chopped
1 shallot, chopped
1/4 cup all-purpose flour
4 cups chicken broth
1 bottle Sauvignon Blanc or other dry white wine
2 tablespoons fresh whole parsley leaves
8 whole black peppercorns
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon dried thyme
1 tablespoon dried parsley
Salt and pepper
2 cups Bisquick
2/3 cup milk

Wash chicken and pat dry.

In a 6-quart soup pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon from oil and transfer to paper towels; when cool, chop and reserve. Brown chicken (or chicken parts) in bacon drippings. Remove chicken from Dutch oven and reserve; discard all but 1 tablespoon fat. In the same pot, add olive oil and onions; sauté onions until lightly browned. Add carrots, celery, garlic, and shallot; sauté until fragrant and soft, about 5 minutes. Stir in flour and cook, stirring, until flour is slightly browned, forming a roux.

Add 1 cup of chicken broth to the vegetable mixture, stirring so that the flour is fully incorporated and no lumps remain. Add the rest of the chicken broth, white wine, vinegar, bay leaf, thyme and parsley. Return the chicken to the pot and cook, covered, for about 50 minutes, or until the chicken is done. If using a whole chicken, remove the bird from the broth. Take the meat off the bones, removing and discarding the skin and bones, and return chicken meat to the pot. (Or, for a more rustic dish, leave the whole chicken and cut off pieces at serving time.)

Make the dumplings. In a small bowl, stir milk into Bisquick, being careful not to over mix. Drop the dough by tablespoon into the simmering liquid. Reduce heat. Cook uncovered for 10 minutes, then covered for another 10 minutes

Serve the stew garnished with the reserved chopped bacon.