Preheat the oven to 350 degrees. Add the butter to the pan and render down the bacon over medium heat.

Remove the bacon with a slotted spoon and brown the chicken. It is your choice to either flour the chicken lightly prior to browning or not.

Remove the chicken and set aside and add the garlic, shallots, onions and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.

Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, and then add the thyme, bay leaves, cooked bacon, mushrooms and wine. Bring to a boil and put into the oven covered for 2 hours.

When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette.

Hint: If you don’t use skinless chicken, you will need to skim the fat off the top. If you prefer this method, then skim just before serving. A few folded paper towels will soak up a lot of the fat. Just use tongs to remove them to a plate and into the trash.