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1
-preheat oven to 275
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2
-heat 1 tbsp. olive oil in oven over medium heat
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3
-add bacon and cook for 8-10 minutes, until lightly browned
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4
-remove the bacon to a plate with a slotted spoon
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5
-meanwhile, pat chicken dry
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6
-liberally sprinkle chicken on both sides with salt and pepper
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7
-after bacon is removed, add a few chicken pieces in a single layer and brown for about 5 min, turning to brown evenly
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8
-remove chicken pieces to the plate with bacon and continue to add the chicken in batches until all chicken is browned. set aside
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9
-add the carrots, onions, 1 tbsp salt, 2 tsp pepper to pot and cook over medium heat for 10-12 min, stirring occasionally, until onions lightly brown
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10
-add garlic, cook for 1 more min,
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11
-add the cognac, carefully ignite with a match to burn off the alcohol
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12
-put the bacon, chicken, and any juices into the pot
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13
-add wine, chicken stock, thyme sprigs, bring to boil
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14
-cover pot with lid and place in oven for 30-40 min, until chicken is no longer pink
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15
-remove from oven and place on stove
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16
-mash 2 tbsp. of butter and the flour together in a small bowl and stir the paste into the stew
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17
-add frozen onions
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18
-in medium saute pan melt the remaining 2 tbsp. butter and cook the mushrooms over medium-low heat for 5-10 min, until browned
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19
-add to stew
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20
-bring stew to simmer and cook for 10 min.
