Coq au Vin (chicken stew with wine)

2 T olive oil
4 oz bacon--diced medium
1 chicken breast split in quarters and 2 thighs (bone in)
Kosher salt and freshly ground black pepper
5 large carrots, cut diagonally in 1 inch pieces
1 yellow onion
1 t chopped garlic
1/4 cup brandy
375 ml dry red wine (can use cheap burgundy)
1 cup chicken stock
10 fresh thyme springs
2 T butter, room temperature
2 T flour
1/2 pound frozen small white whole onions (half a bag)
1/2 pound cremini or portabello mushrooms, thickly sliced


Heat oil in large Dutch oven. Add bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove bacon to a plate with slotted spoon.

Meanwhile cut up chicken and pat dry with paper towels. Liberally sprinkle with salt & pepper or what ever seasoning you like with chicken. Brown chicken in pot with oils left over from bacon. Cook about 5 minutes a side. Don't crowd chicken, brown in two batches if needed. Return chicken also with slotted spoon to plate with browned bacon. Add chopped carrots with salt & pepper to pot and cook for 10 minutes more. Add chopped onion and cook until translucent. Add garlic and cook for 1 more minute--don't burn the garlic! Add brandy to pot. Put bacon and chicken back into pot along with any juices left on plate. Now add wine and chicken stock and thyme (left on stems so that they can be easily retrieved at end). Bring to a simmer and cook on top of stove for about 1 hour.
Mash 1 T butter with the flour. Mix to a paste. Stir into stew. (this will slightly thicken broth) Add frozen oinions. Heat remaining teaspoon of butter with mushrooms for about 8 minutes in small skillet. Add mushrooms to stew. Bring to simmer for about 10 minutes. Serve hot with mashed potatoes.