Coq au Vin

Roughly chop the onion and garlic

Peel the carrots and cut into ½-inch chunks on the bias

Heat 1 tablespoon of the oil in a large Dutch oven or heavy-bottomed pot over medium heat

Add the pancetta and cook until the fat has rendered and the pancetta is crispy

Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan

Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper

Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy (brown on the skin side only)

Using tongs, transfer the chicken to a plate and set aside

Repeat browning with the remaining chicken

Pour off all but about 2 tablespoons of the fat

Return the pot to the stove and reduce the heat to medium-low

Add the onions to the pot and cook, stirring occasionally, until softened and just starting to brown

Add the garlic and cook, stirring constantly, until fragrant

Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated

Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt

Bring to a boil, then reduce the heat to medium and gently boil, uncovered

Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots

Bring to a simmer, then cover and cook over low heat until the chicken and carrots are cooked through

While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat

Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until golden brown, then set aside

In a small bowl, mash the softened butter and flour to make a smooth paste, then set aside

Using a slotted spoon, transfer the cooked chicken to a plate

Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste

Gently boil until the sauce is thickened, adding remaining paste if a thicker sauce is desired

Fish out and discard the bay leaf

Using a fork and knife, pull the skin off of the chicken and discard

Add the chicken and any accumulated juices back to the pot and simmer, uncovered

Right before serving, stir in the browned mushrooms and pancetta

Taste and adjust seasoning, if necessary, then serve