Coq au Vin: French Comfort in Every Bite

1. Cook Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Brown Chicken: Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off the excess. Brown the chicken in the bacon drippings over medium-high heat, working in batches if necessary. Remove the chicken and set aside.
3. Deglaze Pan: If using, add the brandy to the pot to deglaze, scraping up any browned bits from the bottom. Cook for 1 minute, then add the wine, chicken broth, tomato paste, garlic, bay leaf, and thyme. Bring to a boil.
4. Simmer Chicken: Return the chicken and bacon to the pot, reduce the heat to low, cover, and simmer for about 30 minutes.
5. Add Vegetables: In a separate skillet, melt the butter over medium heat. Add the mushrooms and pearl onions, and cook until they begin to brown. Add them to the pot with the chicken.
6. Cook Until Tender: Continue to simmer, uncovered, for another 20-30 minutes, or until the chicken is tender and the sauce has thickened slightly.
7. Serve: Remove the bay leaf. Garnish with chopped parsley and serve hot.

Additional Tips:

1. Wine Choice: Use a good quality red wine, as it significantly impacts the flavor.

2. Vegetables: Pearl onions can be substituted with small boiling onions if necessary.

3. Cooking Time: Ensure you allow enough time for the flavors to meld together properly, making the dish even richer and more flavorful.