1lbsmall button or cremini mushrooms, thickly sliced
½cupCrème Fraîche
1tspDijon mustard
¼cuptarragon leaves to garnish
Instructions
Heat the oven to 350˚F.
Heat the oil over medium heat in a large ovenproof sauté pan (at least 5-quart capacity). Add the bacon, and cook until crispy, 8–10 minutes. Using a slotted spoon, transfer it to a bowl and set aside.
Pat the chicken pieces dry with paper towel and season generously on all sides with sea salt and pepper. Add the chicken to the bacon fat in two batches, skin-side down. (Add a tablespoon or two of vegetable oil if the pan is too dry.) Sear for about 5 minutes on each side, until the skin is rendered, crispy, and browned. Transfer to a large plate and set aside.
Add the diced onion and carrots to the pan, and cook over medium heat for 7 minutes, stirring occasionally, until onions are translucent and lightly browned. Add the garlic, and cook until fragrant, about 1 minute.
Pour in the stock, wine, and brandy, stirring to combine. Add half the bacon, the chicken and any juices left on the plate, and 5 sprigs of the thyme. Check that the chicken is skin-side up and not immersed fully in the liquid to keep the skin from going soggy.
Place a large piece of parchment paper over the chicken thighs and drumsticks, pressing down so it is tight against the top of the ingredients and comes down the insides of the pot. This seals in the steam and the juices and allows the chicken to become beautifully tender and juicy. Cover the pot with its lid, or tightly with aluminum foil, and place in the oven.
Bake until the chicken is cooked through, 35–40 minutes.
While the chicken is in the oven, bring a small pot of water to a boil and add the pearl onions. Boil for 1 minute, then drain. Peel the pearl onions.
Melt the butter in a sauté pan over medium heat. Cook the mushrooms and pearl onions until softened and browned, 8–10 minutes. Add the leaves from the 2 remaining thyme sprigs.
Season with salt and pepper. Set aside.
Remove the pot from the oven and transfer the chicken to a plate. Strain the cooking liquid through a fine-mesh sieve, pushing down on the contents to extract as much broth as possible. Discard the solids and return the liquid to the pot. Whisk in the crème fraîche and Dijon. Bring to a simmer and cook until reduced and slightly thickened, about 10 minutes.
Taste and season with salt and pepper. Add the chicken, bacon, mushrooms, and pearl onions to the pot.
Simmer for 5 minutes to heat the chicken through, garnish with the tarragon, and serve.