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Break down the chicken into 13 pieces. Use the bones to make a brown stock.
Combine chicken pieces with carrot, onion, leek, garlic, peppercorns, thyme, and Pinot Noir. Refrigerate overnight.
Brown pearl onions. Render bacon lardons. Add mushrooms and thyme. Fry heart shaped croutons in the bacon fat until crisp. Reserve.
Dust chicken lightly in seasoned flour. Sear until gently browned but still raw inside.
Sweat the drained marinade vegetables in the pan. Add the wine and reduce to nearly dry.
Return chicken to the pot. Add brown stock until the pieces are just barely covered. Cover with a cartouche. Braise at 160 °C / 320 °F for 1 hour.
Strain, reduce, and enrich the sauce until glossy. Fold in the onions, mushrooms, bacon, and parsley. Glaze the chicken and serve over mashed potatoes with a parsley crusted crouton.