Fricasse of chicken in red wine

2 thighs and 2 legs, cut from a fryer
2 Tbl butter
1/2 Tbl flour
4 oz pearl onions
4 oz dry red wine
5 oz beef stock
1/4 Tsp dried thyme leaves
1 clove garlic
4 oz fresh white mushrooms
black pepper
olive oil or bacon grease
De-skin the pearl onions. Smash the garlic. Clean and quarter the mushrooms. Blot off the excess moisture from the chicken with paper towels. Heat up a Dutch oven over a medium flame. Add 1/2 Tbl of butter and 1 Tbl of olive oil to the pot. Brown the chicken on both sides. Remove the chicken, and degrease the pot. Melt 2 Tbl of butter in the pot. Sprinkle in the flour and whisk it constantly until its rawness dissipates. Adjust the flame to medium-low, and add the pearl onions. Toss them in the roux for a few seconds. Throw in the wine and beef stock. Scrape the bottom of the pan to liberate the fond. Season to taste with salt and pepper. Return the chicken to the pot. Add the thyme and garlic. Bring the contents to a boil, cover and simmer very slowly for 35-40 minutes. (About 15 minutes before the chicken is finished, add the mushrooms.) Serve over rice.
Immediately prior to service, the sauce can be "lifted" with 2 Tbl of cold butter. Whisk the butter into the sauce in small knobs until it is incorporated, shut off the heat then serve.