• 3 lbs chicken thighs (bone-in, skin-on)
• 4 oz bacon (chopped)
• 2 tbsp butter
• 1 onion (sliced)
• 2 garlic cloves (minced)2½ cups dry white wine
• 1½ cups chicken broth
• 1 bay leaf
• 1 tsp thyme
• ¼ cup cognac (optional)12 pearl onions (peeled)
• 8 oz mushrooms (sliced)
• 2 tbsp parsley (chopped)2 tbsp flour
• 2 tbsp butter (softened)

Prep the Bacon

• Chop bacon into small pieces. Heat Dutch oven on medium. Cook bacon until golden. About 5 minutes. Remove bacon bits. Leave fat in pot. This builds rich flavor base.

Brown Chicken Pieces

• Pat chicken very dry. Season with salt, pepper. Brown in bacon fat. Skin-side down first. 6-8 minutes total. Do batches. Remove to plate. Crispy skin stays perfect.

Cook the Aromatics

• Add sliced onion, garlic to pot. Sauté 3 minutes until soft. Add butter if needed. Onions turn translucent. Garlic smells sweet. Do not brown them.

Deglaze with Cognac

• Return chicken, bacon to pot. Pour cognac if using. Tilt pan, light carefully. Flames burn off alcohol. Amazing smell fills kitchen. Skip if nervous.

Add Wine and Simmer

• Pour white wine, broth. Add bay leaf, thyme. Liquid almost covers chicken. Bring to simmer. Cover pot. Cook low 30 minutes. Chicken gets tender.

Sauté Pearl Onions and Mushrooms

• While chicken cooks, heat small pan. Brown pearl onions in butter. 5 minutes. Add mushrooms. Cook until golden. Set aside. These add texture pop.

Thicken the Sauce

• Remove chicken. Boil liquid down to 2 cups. Mix flour, soft butter to paste. Whisk into hot liquid. Cook 3 minutes. Sauce coats spoon perfectly.

Combine and Finish

• Return chicken, onions, mushrooms to pot. Spoon sauce over all. Simmer covered 5 minutes. Sprinkle parsley. Serve bubbling hot from pot.