Serves 4

2 pounds/900g chicken legs and thighs (substitute 4 boneless breasts-cut into 1” pieces)

1 tablespoon/15ml olive oil

4 pieces thick cut bacon cut into ¼ “/6.35mm pieces

½ cup/62g flour

½ teaspoon/2ml salt

½ teaspoon/5ml pepper

1pound/450g carrots, sliced on the diagonal in 1” /2.5cm pieces

2 yellow onions cut into 1”pieces or 8 ounces/225g pearl onions

1 pound/450g button mushrooms or baby bellas

2 cloves garlic minced

½ cup/125ml cognac or brandy

1 ½ cups/375ml dry red wine

1 cup/250ml chicken stock

1 tablespoon/15ml tomato paste

½ teaspoon/2ml dry thyme or 1 teaspoon fresh

2-4 tablespoon/28-57g unsalted butter

2-4 tablespoon/15-30g flour

Heat olive oil in heavy bottom Dutch oven cook bacon until crisp (8-10 minutes). Mix ½ cup flour salt and pepper together in a large plate or sealable plastic bag.  Coat the chicken in the flour mixture and shake of excess.  Remove bacon from Dutch oven and place in a bowl.  Brown the chicken in the olive oil/bacon fat mixture on all sides.  Remove chicken and place with bacon.

Add carrots and onions to the Dutch oven and sauté until onions are lightly browned (8-10 minutes).  Add mushrooms and garlic and cook for 1 more minute. Remove pan from heat, pour in cognac.  Light with a match making sure to stand back.  Let the alcohol burn off.  Add the chicken and bacon back into the pot.  Mix wine with tomato paste and thyme.  Pour into meat/vegetable mixture.

Simmer for 25-30 minutes.  Mix butter with remaining flour.  Stir in a little at a time until smooth and thickened to a stew consistency.

Serve with crusty toasted garlic croutes.*

For spoon into oven proof 1 cup ramekins.  Top with puff pastry and brush with egg wash.  Make a slit in the pastry and bake at 425° for 20-25 minutes.