Store unopened at room temperature for up to 12 months. Refrigerate after opening and use within 7 days.

Season 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper.
In Dutch oven over medium-high heat, warm 1 Tbs. oil. Add 1/2lb. (250g) diced bacon and cook until browned, 5 to 8 minutes. Drain.
Pour off all but 1 Tbs. fat from pot. Working in batches, brown chicken on all sides.
If using slow cooker, transfer chicken and bacon to insert and add braising sauce. Cover and cook on high until chicken is cooked through, about 4 hours, adding 2 cups (200g) thawed frozen pearl onions in last hour of cooking.
If using stovetop, return all chicken and bacon to pot and add braising sauce. Bring to simmer, scraping up any browned bits. Reduce heat to low, cover and simmer, stirring occasionally, until chicken is cooked through, about 45 minutes, adding onions in last 20 minutes of cooking.
Skim fat off sauce and serve.
Serves 4–6.

Williams Sonoma Braising Sauce, Coq Au Vin