Preheat oven to 400 degrees F (200 degrees C).
Bring 4 cups of water and 2 teaspoons of salt to aboil in a medium saucepot over medium-high heat.
Trim the bottom of the Brussels Sprouts (8 ounce) and slice in half lengthwise.
Add the brussels sprouts to the boiling water and cook for 3 to 4 minutes until they are slightly cooked yet still crisp. Place into a colander and rise under cold water for 1 minute. Set aside.
Meanwhile, peel and dice only 1/2 of the Onion (1/2). Finely chop the Shallot (4). Set both aside.
Remove the Tarragon (0.25 ounce) and Fresh Parsley (0.25 ounce) leaves from their stems and discard stems. Set aside a few leaves of tarragon and parsley for garnish. Finely chop remaining herbs.
Cut the Bacon (3 slice) into 1/4 inch cubes. Set aside.
Pat the Whole Chicken (1/2) pieces dry with paper towels and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Melt the 4 pats of Butter (to taste) and 1 tablespoon of olive oil in a large oven-proof saute pan over medium-high heat.
Add the chicken and minced shallots to the pan and reduce the heat to medium-low. Simmer for 6 to 7 minutes.
Increase the heat to medium and add the White Cooking Wine (1/2 cup) chopped tarragon, parsley and 1/4 teaspoon of salt into the pan, scraping up any bites on the bottom of the pan.
Place pan in the oven for 8 minutes.
Meanwhile, heat a medium saute pan over medium-high heat. Add the bacon and saute for 6 minutes. Remove bacon from pan and set aside.
Add brussel sprouts, chopped onions, 1/2 teaspoon of salt and pepper to the pan. Cook on high heat for 6 minutes.
Add the Red Wine Vinegar (1 tablespoon) and deglaze pan. Add the bacon back into the pan and stir until everything is well incorporated. Turn off heat.
In the center of two plates, evenly divide the brussels sprouts mixture. Place two pieces of half bone in chicken over vegetable mixture and spoon sauce from pan over chicken.
Garnish with reserved tarragon and parsley leaves and enjoy!