Baby Chicken with Red Wine Sauce

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3 tablespoons olive oil

2 small baby chickens or Cornish hens, 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened)

Salt and freshly ground black pepper to taste

1 cup pearl onions, peeled

1/2 cup diced carrots1/2 cup diced turnips

2 tablespoons dried thyme

3 cloves garlic, crushed

1 cup dry red wine

1/2 cup canned plum tomatoes, drained and crushed

2 cups Chicken Stock

1/4 cup crumbled crispcooked bacon