Season chicken pieces with salt and pepper. In a large pot or Dutch oven, over a medium high heat, sauté bacon for 2-3 minutes. Remove browned pieces and place on a plate and continue cooking remaining pieces.

Add ½ of the chicken pieces, depending on the size of your pot, and brown on both sides, about 3 minutes per side.

Remove browned pieces and place on a plate and continue cooking remaining pieces.

Reduce heat to medium and add onions and mushrooms and sauté, stirring occasionally 3-4 minutes, scraping browned bits from bottom of the pan.

Add wine and brandy, and deglaze pan. Add tomatoes, herbs and chicken pieces to pot, cover and reduce heat to medium-low and cook for an additional 45 minutes.

Remove the chicken pieces to a serving dish and cover. Turn heat up to medium high and cook, reducing sauce so that it is slightly thicker.

Turn off heat and stir in 2 Tablespoons butter to finish and enhance sauce.

Season with additional salt and pepper and additional chopped herbs.