This was so good and tasty! I used all the ingredients listened and I started this recipe using a wide non sticky skillet. As soon as all had to be combined (chicken and wine-vegetable sauce) I transfered it in a wide oven safe mold which I usually use to prepare paella as I wanted to bake this in the oven. I simmered the dish for one hour at about 100°C and in the last 10 minutes I increased the heat to 200°C to make the skin of the chicken crispy again.


  • 6 slices bacon
  • 2 chicken breasts 2 thighs 2 legs
  • 1/2 cup all-purpose flour
  • kosher salt and pepper, to taste
  • 2 cloves garlic, chopped
  • 2 cups pearl onions, peeled
  • 2 cups mushrooms
  • 2 carrots, cut in 2-inch pieces
  • 1/4 cup cognac or brandy
  • 750 ml bottle burgundy wine
  • 2 cups chicken broth
  • 5 sprigs fresh thyme
  • 2 teaspoons herbs de provence
  • 3 bay leaves
  • fresh parsley, chopped, for garnish