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2 cups all-purpose flour
2 Tbsp plus 1/2 tsp of Hungarian sweet paprika
3 teaspoons salt
1 teaspoon black pepper
2 3-3 1/4 pound chickens cut into eight pieces or 8 pieces of boneless/skinless chicken breasts
4 Tbsp extra-virgin olive oil
2 14.5 ounce can diced tomatoes in juice
8 oz. thinly sliced turkey bacon
24 1-inch in diameter pearl onions
4 large roasted red peppers from a jar cut into 3/4 wide strips
2 Tbsp of minced garlic
8 large sprigs of Italian parsley
4 bay leaves
1 cup dry white wine
1 cup tawny port
2 Tbsp Dijon mustard
2 Tbsp tomato paste

Preheat oven to 350 degrees. Whisk flour, 2 tablespoons paprika, salt, and black pepper in large bowl. Add chicken and coat with flour mixture. Heat oil in heavy large skillet over medium heat. Add the chicken, skin side down, and sauté until brown (about 3-5 minutes). Transfer to a plate. Reserve skillet.

Arrange chicken in a single layer in large ovenproof pot. Top with tomatoes and juice, turkey bacon, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/2 teaspoon of paprika. Add wine and port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour over chicken and bring to boil. Cover and transfer to oven.

Braise chicken until very tender (about 90 minutes). Remove bay leaves. Transfer chicken to platter. Thicken remaining sauce in pot with cornstarch/water mixture and bring it to a boil while stirring. Continue to add cornstarch/water mixture until sauce reaches desired consistency.
Return the chicken to the pot, heat and serve with crusty French bread.

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