Ingredients

  • 3 pounds

    bone-in, skin-on chicken legs, thighs, drumsticks, or a combination

  • 3 teaspoons

    kosher salt, divided, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

  • 4 ounces

    thick-cut bacon or pancetta, cut into 1/4-inch-wide pieces (about 1 cup)

  • 1

    large yellow onion, diced (about 2 cups)

  • 2

    large carrots, peeled and diced (about 1 1/2 cups)

  • 3

    cloves garlic, minced

  • 1 tablespoon

    tomato paste

  • 2

    dried bay leaves

  • 1 teaspoon

    dried thyme

  • 1 1/2 tablespoons

    all-purpose flour

  • 1/4 cup

    Cognac or brandy

  • 2 cups

    dry red wine, preferably Burgundy or Pinot Noir

  • 1 cup

    low-sodium chicken broth

  • 3 tablespoons

    unsalted butter

  • 8 ounces

    cremini or baby bella mushrooms, quartered (about 3 cups)

  • 8 ounces

    fresh or frozen pearl onions, peeled if fresh (do not thaw frozen, about 2 cups)

  • Chopped fresh parsley leaves, for garnish (optional)

 

Instructions

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  1. Pat 3 pounds bone-in, skin-on chicken pieces dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

  2. Cook 4 ounces chopped thick-cut bacon in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the bacon is browned, 6 to 8 minutes. Transfer to a plate with a slotted spoon.

  3. Increase the heat to medium-high. Working in 2 batches, add the chicken skin-side down to the pot in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, then flip and sear the second side, 3 to 4 minutes per side. Transfer the chicken to a large plate or baking sheet; it will not be cooked through.

  4. Reduce the heat to medium. Add 1 diced large yellow onion, 2 peeled and diced large carrots, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 dried bay leaves, and 1 teaspoon dried thyme. Cook until the tomato paste is fragrant and darker in color, about 2 minutes. Stir in 1 1/2 tablespoons all-purpose flour and cook for 1 minute to remove the floury taste.

  5. Add 1/4 cup Cognac and cook until evaporated, about 30 seconds. Add 2 cups dry red wine and 1 cup low-sodium chicken broth, and scrape any browned bits from the bottom of the pot. Bring to a simmer. Reduce the heat to maintain a gentle simmer.

  6. Return the chicken to the pot skin-side up so that it is mostly submerged (some overlapping is OK); pour in any accumulated juices from the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Meanwhile, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 8 ounces quartered cremini mushrooms, 8 ounces pearl onions, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender and lightly browned all over, 10 to 12 minutes. Turn off the heat.

  7. Add the reserved bacon, mushrooms, and onions to the pot and stir to combine. Cook uncovered for 10 minutes to let the flavors meld.

  8. Remove and discard the bay leaves. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.

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