4 oz bacon, diced into 1/4-inch pieces (about 1 cup)
Salt and Pepper
3 TBSP extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 oz white or brown mushrooms, halved if large, and sliced (about 4 cups)
2 garlic cloves, minced
1 tsp tomato paste
1 TBSP all-purpose flour
2 TBSP brandy
3 TBSP unsalted butter
8 oz peeled pearl onions (about 12 to 15 onions)
Pinch sugar
2 slices of fresh baguette
1/2 cup chopped parsley, more for serving
Directions
Marinade
Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper.
In a large bowl, combine chicken, wine, bay leaf and thyme.
Cover and refrigerate for at least 2 hours. Overnight is better.
Crisp Bacon
In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook bacon over medium-low heat until fat has rendered, and bacon are golden and crisp, 10 to 15 minutes.
Using a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving rendered fat in pot.
Brown Chicken
Remove chicken from wine, reserving the marinade.
Pat chicken pieces with paper towels until very dry.
Heat bacon fat over medium heat until it’s just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
Cook Vegetables
Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
Assemble Sauce
Stir in garlic and tomato paste and cook for 1 minute.
Then stir in flour and cook for another minute.
Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.)
Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes.
Skim off any large pockets of foam that form on the surface.
Finish cooking Chicken
Add chicken, any accumulated juices and half the cooked bacon to the pot.
Cover and simmer over low heat for 1 hour, turning halfway through.
Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
Cook Remaining Vegetables
Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium-high heat.
Add pearl onions, a pinch of sugar and salt to taste.
Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around.
Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high.
Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes.
Serve
Serve in a bowl, dip baguette in wine sauce, and top with parsley
Samantha 
