Julia's Coq au Vin with Bacon and Mushrooms

Instructions

1. Season the chicken with salt and pepper and dust it lightly with flour, shaking off the excess. Cook the bacon in a Dutch oven over medium heat until it renders and turns crisp, then transfer it to a plate and leave a thin layer of fat in the pot.
2. Add the olive oil, then brown the chicken pieces in batches until the skin is deeply golden and the surface feels taut, about 4 minutes per side. Transfer the chicken to a plate; the goal is color, not full doneness.
3. Cook the onion and carrots in the same pot until the onion turns soft and lightly caramelized, then stir in the garlic for 30 seconds. Pour in the Cognac, stand back, and carefully ignite it with a long match to burn off the alcohol, scraping up any browned bits once the flames die down.
4. Add the red wine, chicken stock, thyme, and bay leaf, then return the bacon and chicken to the pot. Bring the liquid to a gentle simmer, cover, and cook on low heat until the chicken is nearly tender and the sauce smells round and winey, about 35 minutes.
5. Meanwhile, saute the mushrooms and pearl onions in the butter in a separate skillet until they are golden at the edges and glossy. Stir them into the pot and simmer uncovered for 15 to 20 minutes more until the sauce thickens slightly and the chicken is fully cooked through.
6. Remove the bay leaf, taste for salt and pepper, and shower the pot with parsley. Serve the coq au vin hot with mashed potatoes, buttered noodles, or crusty bread while the sauce is still silky and aromatic.