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1
Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
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2
Meanwhile, in a heavy casserole, saute the bacon in the oil until golden and crisp.
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3
Remove the bacon from the casserole, draining it well, and add the chicken pieces.
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4
Brown the chicken over high heat until golden on all sides.
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5
You may not be able to do all the chicken at one time; do not crowd the pieces in the pan.
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6
Set the browned chicken aside.
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7
Toss the peeled onions in the hot fat briefly to lightly brown them.
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8
Remove the onions from the casserole.
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9
Lower heat and add the carrots, shallots and chopped onion.
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10
Saute until tender.
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11
Stir in the flour and cook, stirring over medium heat until the flour turns golden.
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12
Stir in the wine.
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13
Bring to a simmer, season lightly with salt, pepper and thyme then return the bacon and chicken to the casserole.
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14
Drain the mushrooms, reserving the liquid.
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15
Cut off any tough stems.
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16
Add the mushrooms to the casserole along with the soaking liquid.
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17
Cover casserole and place over low heat.
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18
Allow to cook slowly for 30 minutes.
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19
Add the lightly browned whole onions.
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20
Continue cooking about 20 minutes longer, until the onions are tender.
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21
Stir in the cognac or brandy.
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22
Taste for seasoning.
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23
Transfer to a serving dish and sprinkle with parsley.
