Classic French Coq au Vin Rouge

Steps

1. At least 2 hours before cooking, rinse chicken pieces and pat dry. Season generously with salt and pepper on all sides. Let sit until near room temperature. Prepare vegetables while waiting.
2. Preheat oven to 350°F (180°C) with a rack in the middle.
3. In a large heavy-bottomed skillet, melt 1 tablespoon of butter and cook the bacon over medium heat for 7-8 minutes until crispy. Remove and set aside; do not wash the skillet.
4. Place chicken pieces in the same skillet and cook 5 minutes per side until golden. Remove and set aside with the bacon; do not wash the skillet.
5. Add onion and garlic to the skillet and cook about 10 minutes, stirring occasionally, until lightly caramelized.
6. Stir in tomato paste, brandy, wine, and bay leaf, scraping up any browned bits from the bottom. Bring to a simmer and reduce, uncovered, for 10 minutes.
7. Return the chicken to the skillet along with the carrots. Top with bacon and thyme sprigs. Bring to a slow simmer, cover, and transfer to the oven. Cook 30 minutes until chicken is cooked through.
8. While the chicken cooks, melt 1 tablespoon of butter in a separate pan over medium heat. Cook mushrooms and pearl onions for about 10 minutes until tender.
9. Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour to form a beurre manié, then stir it into the skillet.
10. Add the cooked mushrooms and pearl onions to the skillet. Simmer over medium heat for about 10 minutes until the sauce thickens to your liking. Serve.