Poulet cocotte grand-mère (grandma-style chicken with bacon, mushrooms and caramelized onions)

Blanch the bacon: cover with cold water in a small pan, bring to a boil on high heat and turn off as soon as it boils, to remove impurities and excess salt.

Drain in a strainer, rinse well under cold water and dry.

Flash fry the bacon on medium heat in half a tablespoon of oil until some fat comes out and it takes a little colour; reserve the bacon and keep the fat in the pan.

Cook the halved mushrooms in the bacon fat about five minutes, without salt; return the bacon, mix and reserve as the garnish.

Set the quartered onions in one layer, add water to barely cover, about a tablespoon of butter and a teaspoon of sugar; bring to a boil on medium, then cook at a very gentle simmer under a paper lid until caramelized.

Lightly salt and pepper the legs and thighs and brown on both sides for five minutes.

Add the breasts skin side first and cook everything about 10 minutes, turning, until brown on both sides; reserve the chicken on a tray.

Discard the excess fat from the pan.

Over medium heat caramelize the meat juices, deglaze with about half a glass of wine using a whisk and reduce to two or three tablespoons.

Add the strained stock and bring to the boil, reducing no more than five minutes.

If it does not coat the spoon, whisk in the beurre manie to thicken.

Add the bacon and mushroom garnish and the chicken pieces with their juices; cook 10 more minutes.

Plate the chicken pieces, pour over the light sauce generously, add a mound of the caramelized onions and finish with parsley.