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1
In a large bowl, combine the chicken pieces with the wine, bacon, carrots, garlic, onion, celery, Cognac and 2 tablespoons of the oil.
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2
Tie the parsley, oregano and bay leaf into a bundle and add it to the bowl.
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3
Cover the chicken and refrigerate it overnight.
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4
The next day, drain the chicken and vegetables, reserving the marinade.
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5
Pat the chicken and bacon dry with paper towels.
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6
Season the chicken with salt and pepper and dust with 1 1/2 tablespoons of the flour.
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7
In a medium enameled cast-iron casserole, heat 1 tablespoon of the oil.
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8
Add half of the chicken pieces and brown them over moderately high heat, about 5 minutes per side; transfer to a plate.
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9
Reduce the heat to moderate and repeat the browning with the remaining 1 tablespoon of oil and chicken.
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10
Add the reserved vegetables and bacon to the casserole and cook over low heat, stirring occasionally, until the vegetables are softened, about 12 minutes.
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11
Stir in the remaining 1 1/2 tablespoons of flour, then add the reserved marinade and herb bundle and bring to a boil over high heat.
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12
Using a long match, ignite the liquid.
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13
When the flames subside, return the chicken to the casserole and simmer over low heat until the breasts are just cooked through, about 15 minutes.
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14
Transfer the breast pieces to a plate and cover loosely with foil.
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15
Continue to simmer the chicken legs until very tender, about 45 minutes longer.
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16
Add the legs to the breast pieces.
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17
Boil the sauce over moderately high heat until reduced by one-third, about 15 minutes.
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18
Discard the herb bundle and add the coconut milk.
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19
Simmer over moderately high heat until slightly thickened, about 7 minutes.
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20
Season with salt and pepper and return the chicken to the casserole.
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21
Cover and simmer over low heat, turning the chicken a few times, until hot, about 5 minutes.
