Heat some olive oil in a non-stick pan. Then add the diced bacon and onion.
Cook over medium-high heat for about 4 minutes until the bacon starts to brown.
Then transfer this mixture to a plate and put it aside until later. Leave the bacon juices in the hot pan. Then add the chicken.
Brown the chicken quickly on all sides for 7 to 8 minutes. Add extra olive oil if necessary. Turn the chicken regularly. Then add the fresh herbs and the fried onion and bacon to the pan (I used bay leaf and rosemary). Season with a good dash of pepper.
Also add the red wine and peeled silverskin or pearl onions.
Bring the red wine and chicken to a good boil and then turn the heat very low. Cover the pan and simmer the chicken for an hour. Then turn off the heat and let the chicken cool in the red wine for another hour or put it in the fridge overnight. Add the chopped mushrooms (the next day). Place the chicken and wine sauce back over medium heat and cook for another 20 minutes until the mushrooms are soft. Then check the seasoning. Add extra pepper or salt to taste.
Scoop the coq au vin onto plates and serve hot.