24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

The pearl onions and mushrooms can be cooked up to 2 days ahead and stored, covered, in the refrigerator. The chicken and vegetables can be browned, combined with the other ingredients, and stored, covered, over­night in the refrigerator in a Dutch oven or casserole.

This is about right for 40:

40 each TENDERREADY® Roasted Chicken Quarters
3 pounds Pearl Onions (peeled)
4 pounds Button Mushrooms (quartered)
8 (750 ml) Bottles Pinot Noir
12 cups Chicken stock
25 Sprigs Fresh thyme
4 bay leaves
12 cloves Garlic (rough chop)
1 1/2 pounds Bacon, chopped
1/2 cup Unsalted butter

I don't flour the chicken, or add other vegetables, you can to your taste.

You might add a couple of tablespoons tomato paste and a bit of cognac/ brandy.

You need to reduce the sauce either after the chicken is done and taken out, or by boiling down to about half before you start cooking.