With paper towels, remove the excess moisture from the chicken pieces. In lard, sear the chicken in a large Dutch oven until golden-brown. Remove the chicken from the pan and degrease the pan. Add the bacon (and a little butter). Saute the bacon until golden. Place the onion rings into the pan and turn them for a minute or so. Return the chicken to pan. Throw in the bay leaves, cayenne pepper - and salt and black pepper to taste. Stir the pot regularly and simmer - uncovered - for 50-60 minutes.
If the sauce is to thin, remove the chicken from the pan. Increase the heat. Allow the liquids to reduce. When the sauce barely coats the back of a spoon, cut the heat and return the chicken to the pan. Allow the dish to rest for 5 minutes, covered. Arrange the chicken on a large platter. Ladle the onion-bacon-sauce over it. Serve with toasted, French bread slices.