Step 1

Combine the flour, salt and pepper on a large lasagna pan.  Dredge the chicken pieces in the flour.

Step 2

In a large Dutch oven (with a lid), heat 2 tablespoons olive oil.  Brown the chicken pieces until golden brown on all sides.  Remove the chicken pieces and set aside.

Step 3

In a large Dutch oven (with a lid),, heat 1-tablespoon olive oil, add the bacon, sauté for a couple of minutes then add the pearl onions and sauté until golden brown.  Add the mushrooms salt and sauté for 2 minutes or until the water has evaporated from the mushrooms.  Add the garlic and, when fragrant, add the, red wine, let the wine and thyme and reduce for 5 minutes, add the chicken pieces and cover them with the stock, and bay leaves.  Bring to a simmer cover and cook slowly for about 45 minutes or until chicken meat comes off the bone easily.

Step 4

After 15/20 minutes be sure to check how thick the sauce is.  If the sauce is too thin add a little flour like the chef did on YouTube and cook it for another 30 minutes or until the meat falls off the bones.

Step 5

Remove the bay leaves.  Add cognac and adjust seasoning with salt and pepper to taste.  Sprinkle with finely chopped fresh parsley and serve with mashed potatoes or egg noodles.