Method

Fry lardons in a Dutch oven until golden and fat has rendered. Remove. Pat chicken dry, season with salt and pepper. Sear chicken skin-side down in the lardon fat for 5–6 minutes until the skin is deeply golden and crispy. Flip and brown 2 minutes more. Remove.
About 5 min
Discard excess fat, leaving 2 tbsp. Sauté pearl onions until lightly golden, about 4 minutes. Add mushrooms and cook until golden, 5 minutes. Remove both.
About 14 min
Add garlic and tomato paste; stir 1 minute. Sprinkle in flour and stir well. Pour in brandy and scrape up the bottom caramelised bits. Add wine and stock. Bring to a simmer, scraping up all the fond.
About 14 min
Return chicken and lardons to the pot. Add thyme and bay leaf. Liquid should come halfway up the chicken. Cover tightly and cook in a 160°C oven (or on very low stovetop) for 60–75 minutes, until chicken is falling-off-the-bone tender.
About 14 min
Transfer chicken to a plate. Remove herbs. Bring sauce to a boil and reduce to a coating consistency, about 8 minutes. Return chicken, pearl onions and mushrooms to the sauce. Swirl in butter for gloss. Taste, adjust seasoning, and serve with mashed potato or crusty bread.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy