Instructions

1. 1.

   Cook the diced bacon batons in a large Dutch oven over medium-high heat until they become beautifully crisp and render their fat. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

   150 g Bacon

2. 2.

   Season the chicken thighs and drumsticks evenly with salt and pepper. Working in batches in the hot bacon fat, sear the chicken thighs skin-side down first until golden and crisp, followed by the drumsticks, rotating them to brown evenly. Remove all chicken and set aside.

   4 pc Chicken thighs (~880g total), 4 pc Chicken drumsticks (~600g total), 4 ml Salt, 2.5 ml Black pepper

3. 3.

   In the same pot, toss in the halved mushrooms and whole pearl onions. Sauté for roughly 5 minutes until they pick up a beautiful golden color, then remove them with a slotted spoon and set aside.

   250 g Mushrooms, 16 pc Pearl onion

4. 4.

   Melt the butter in the pot. Sauté the chopped onion, sliced carrots, and minced garlic over medium heat until the onions become translucent and aromatic.

   60 g Butter, 1 pc Yellow onion, 2 pc Carrots, 3 pc Garlic cloves

5. 5.

   Pour in the cognac, using a wooden spoon to vigorously scrape up all the rich, flavorful browned bits (fond) stuck to the bottom of the pot. Let the alcohol simmer and reduce down.

   4 tbsp Cognac (or brandy)

6. 6.

   Stir the tomato paste into the vegetable mixture and cook for 1 minute. Dust the flour evenly across the top and stir thoroughly to coat all components.

   2 tbsp Tomato puree, 1.1 dl Flour

7. 7.

   Slowly pour in the full bottle of red wine and the beef broth, whisking continuously to smoothly integrate the flour. Submerge the fresh thyme sprigs and bay leaf into the liquid.

   7.5 dl Red wine, 7.5 dl Beef broth, 3 pc Thyme, fresh, 1 pc Bay leaves

8. 8.

   Return the seared chicken thighs, drumsticks, and any resting juices back to the Dutch oven. Bring the stew to a steady simmer, cover tightly with a lid, and let it cook until the chicken flesh is incredibly tender. For stove-top or oven, cook for about 45 minutes.

9. 9.

   Uncover the pot, reincorporate the sautéed mushrooms, pearl onions, and half of the cooked bacon batons. Simmer gently on the stove for another 10 minutes until the sauce develops a glossy, velvety sheen. Garnish with fresh parsley and the remaining crisp bacon before serving.

   2 tbsp Parsley, fresh