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1
Preheat the oven to 350 degrees F.
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2
Place a large pot or a Dutch oven over medium-high heat.
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3
Season the chicken pieces with salt and pepper.
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4
When the pot is hot, add the butter and olive oil.
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5
Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color.
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6
Turn them after 2 minutes then cook for a further 2 minutes on the bottom.
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7
Remove the chicken to a plate.
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8
Add the bacon and cook until golden.
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9
Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
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10
Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander.
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11
When onions are cool enough to handle, peel.
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12
Set aside.
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13
Next deglaze the bottom of the pot with 2 tablespoons of brandy.
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14
Stir all the ingredients well, lifting the browned bits off the bottom of the pot.
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15
While stirring, add the flour and cook for 1 minute.
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16
(This will create a roux and hold in all the flavors that have been created.)
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17
Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot.
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18
Add the chicken stock and simmer for 5 minutes.
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19
Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.
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20
Serve straight from the pot with Parsnip and Turnip Mash, if desired.
