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1
Preheat the oven to 350F.
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2
In large saute pan set over medium heat, cook the bacon and onion until the bacon is crisp and the onion is translucent, about 8 minutes.
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3
Transfer the bacon and onion to a plate, leaving the rendered fat in the pan.
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4
Add the chicken to the pan and cook, turning, until browned on all sides, about 10 minutes.
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5
Remove the chicken from the pan and set aside.
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6
Add the shallots, carrot, garlic, and cognac to the pan and cook, stirring, for 3 minutes.
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7
In a separate small saute pan set over medium heat, melt the butter and saute the mushrooms until slightly browned, about 5 minutes.
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8
Set aside.
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9
Make a bouquet garni by wrapping the parsley, bay leaves, and thyme in cheesecloth and tying the cloth closed with kitchen twine.
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10
Place the bouquet garni in the bottom of a 9 x 13-inch casserole dish.
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11
Add the chicken, vegetables, and mushrooms to the casserole dish.
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12
Pour the wine into the saute pan used to cook the chicken, set over high heat, and bring to a boil, using a wooden spoon to scrape up the brown bits from the bottom of the pan.
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13
Pour the wine over the chicken in the casserole dish.
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14
Cover the dish with foil and bake for 2 hours or until the chicken juices run clear when the meat is pierced.
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15
Remove the bouquet garni and serve.
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16
This dish makes for an elegant presentation and is perfect for dinner guests.
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17
Consider making it a day ahead, so that the flavors can further meld togetherand give yourself some extra time to enjoy your company!
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18
Just prepare the recipe up to the point before baking, cover, and store in the fridge.
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Now all you have to do the day your guests come is preheat your oven and create a mouthwatering aroma for your guests to enjoy as the dish bakes.
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20
Yep, it is that easy.
