Coq Au Vin (Chicken Stew w/ Red Wine)

In a large, heavy skillet or Dutch oven, heat olive oil. Fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides, then set aside. Add sliced onions, mushrooms and carrots to pan. (Add 1-2 tablespoons of butter or olive oil if needed.) Saute 8-10 minutes stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Then season with 2 teaspoons salt, and 1 teaspoon pepper. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, pearl onions, and herbs, then bring to a simmer. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process. (I’ve used tomato paste and it works well) Serve with hot noodles or mashed potatoes.