Place the flour in a shallow dish and dredge each piece of chicken, shaking off any excess. You want to get a good dredging because ideally, the flour that ends up on your chicken will ultimately be what thickens up your sauce throughout the cooking process.
In a large dutch oven heat the butter under medium high heat. Add the chicken, in batches, and cook until both sides are browned nicely. Set the chicken aside on a plate.
Add bacon pieces to dutch oven and cook until fat is rendered and bacon is crispy. Drain all but 2 tablespoons of fat from pot. Add the brandy and ignite. Cook until flame dies out.
Return chicken to pot and add bouquet garni, garlic, wine, and chicken stock. Bring to a boil and then reduce to a simmer. Cover and let simmer for about 45 minutes to an hour. Or until chicken is tender and sauce is thickened.
About 20 minutes before ready to serve, add in pearl onions and mushrooms.