Chicken Mushroom in Wine - serves 6

6 tbsp butter, divided
7 tbsp extra-virgin olive oil, divided
2 whole chickens, each cut into 4 pieces
1/2 pound pancetta or smoked bacon, cut into cubes
1/2 cup each diced onion, celery, carrot and flat-leaf Italian parsley
2 cups veal or chicken stock
2 bottles good red wine (brunello is ideal)
1 pound fresh mushrooms
1 pound small boiling onions
Salt and pepper to taste
Oregano to taste

Heat butter and oil in a large Dutch oven. Sauté and brown the chicken in half the butter and oil. Remove the chicken from the pan and pour off the oil - but not the bits of chicken remaining in the pan.
Add the remaining butter and oil, bacon and vegetables, and sauté until the vegetables are translucent. Add the chicken back to the pan, along with the stock and wine.
Bring to a boil, cover with a lid and place in a 350-degree oven to cook for 1 1/2 hours. Remove from oven; add the mushrooms and boiling onions and place back in the oven for another 30 minutes.