Coq au vin

Put the bacon in a cold shallow Dutch oven and bring up together so it renders more fat; cook until crispy.

Preheat the oven to 350.

Season the chicken thighs well on both sides with salt and pepper.

Remove the bacon with a slotted spoon, leave a little fat, add a little olive oil.

Sear the thighs in batches of three over medium high until golden brown; remove.

Take out some of the fat, add a little olive oil and saute the onions and carrots with a pinch of salt until softened and coloured.

Add chopped garlic and stir about 30 seconds.

Add brandy or cognac and cook a minute or two, lifting the brown bits.

Stir in the tomato paste; add the chicken stock and the red wine.

Return the bacon, add a sprig of rosemary and return the chicken.

Cover and bake at 350 for about 40 to 45 minutes (45 here).

Bring back to a bubble on medium heat on the burner. Meanwhile saute halved and quartered cremini mushrooms in butter, seasoned, until golden brown.

Mix softened butter with all purpose flour into a paste.

Remove the rosemary; add the paste and frozen pearl onions and let bubble and thicken about 10 minutes.

Add the mushrooms for the last 4 to 5 minutes, then some chopped parsley; rest several minutes and serve with more parsley.