Ingredients

• 2 tablespoons canola oil
• 4 ounces lean bacon, cut width-wise into 1/4-inch strips
• 3 pounds chicken thighs, bone-in, skin on
• 1/4 cup cognac
• 1 bottle young full-bodied red wine, such as Chianti or Beaujolais
• 2 cups low-sodium beef stock
• 1/2 tablespoon tomato paste
• 2 cloves garlic, pressed through a garlic press
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 3 tablespoons flour
• 2 tablespoons butter, at room temperature
• a few sprigs of parsley (optional)
• Mushroom garnish (optional):
• 3 tablespoons butter (or half butter and half canola oil)
• 8 ounces fresh button mushrooms, brushed clean and quartered
• Onion garnish (optional):
• 3 tablespoons butter (or half butter and half canola oil)
• 1 large yellow onion, peeled and cut into 8 or 10 segments

Serves 4 to 6 as a main