Pat the chicken dry with a paper towel—season generously with salt and pepper on both sides.

In a large Dutch oven or heavy pot, cook diced bacon over medium heat until it is golden and the fat has rendered. Remove with a slotted spoon and set aside.

In the same pot, sear the chicken pieces skin-side down in the bacon fat until golden on both sides. Work in batches if needed. Remove and set aside.

Add shallots (or pearl onions), mushrooms, and a pinch of salt. Cook for 8–10 minutes until the mushrooms are browned and the onions are softened. Add garlic halfway through and stir.

Optional: add Cognac or brandy. Let it bubble and scrape up all browned bits from the bottom of the pot.

Stir in tomato paste and cook for 1–2 minutes until darkened. Sprinkle in flour, mix to coat everything, and cook for another 2 minutes to remove the raw flour taste.

Return the chicken and bacon to the pot. Nestle into the mixture.

Pour in red wine until the chicken is nearly submerged. Add chicken stock if needed to top up. Add thyme and bay leaf.

Bring to a low simmer. Cover with a lid and cook gently for 90 minutes. Either on the stovetop over low heat or in the oven at 150–160°C (300–320°F).

Remove the lid. Taste and adjust seasoning. Optional: swirl in a knob of butter or an extra splash of wine.

Serve with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.