Dredge 3 1/2 pounds chicken parts (patted dry) in flour and season with salt and pepper. Brown in 2 tbsp butter and 1 tbsp olive oil. Add 1 pound diced onions and 1/2 pound quartered mushrooms. Saute until onions are golden. Add 1/2 cup white wine. Reduce by half. Add 2 cups chicken stock, 1 tbsp tomato paste, 1 tsp dried tarragon and 1 tsp dried thyme. Put chicken back in pot, simmer covered 35 minutes, or until warm. Keep warm. Reduce sauce until thickened. Season with salt and pepper.
Meanwhile, blanch 1/4 pound diced bacon in boiling water for 5 minutes. Strain. Dry on paper towels. Melt 1 tbsp butter in a skillet. Dice 1 pound potatoes. Cook potatoes in butter until brown and tender. Put potatoes in serving dish. Place chicken on top. Pour sauce over top. Sprinkle bacon on top.
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