INGREDIENTS

• 6 ounces bacon, cut into 1⁄2-inch pieces
• 4 chicken thighs
• 4 drumsticks
• Salt and freshly ground black pepper
• 1 yellow onion, diced
• 2 celery stalks, diced
• 8 ounces mushrooms cremini, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cup red wine
• 1 cup chicken stock
• 4 medium carrots, diced
• 5 sprigs thyme
• 1 bay leaf
• 1 tablespoon sherry vinegar
• 2 tablespoons butter, softened + 2 tbsp flour
• Chopped fresh flat-leaf parsley, for garnish

HOW TO MAKE IT

1. In a large cast-iron cocotte, cook the bacon over medium heat until browned and the fat is rendered. Remove the bacon to a paper towel–lined plate.
2. Season the chicken with salt and pepper. Working in batches, brown the chicken, skin-side down, for 3 to 5 minutes, or until the chicken skin is golden brown. Remove from the pan to a plate and set aside.
3. Add the onion, carrot, celery, and mushrooms and cook until softened. Add the garlic and cook for another 30 seconds, or until aromatic. Add tomato paste and cook for 30 seconds stirring into vegetables. Deglaze the pot with the wine. Add the stock, thyme, bay leaf, and a big pinch each of salt and pepper. Return the bacon to the pot and nestle the chicken into the braising liquid. Cover, transfer to the oven, and cook for 1 1⁄2 hours, or until the chicken is fork-tender.
4. Place 2 tablespoons softened butter into a bowl with flour. Mix together until combined.
5. Remove the chicken from the cocotte to a baking sheet fitted with a wire rack. Stir flour/butter mixture into the pot. Place the cocotte on the stovetop over medium-high heat and reduce the sauce by half, and starts to thicken. Stir in sherry vinegar, taste, and add more salt if needed. Return the chicken and any accumulated juices to the cocotte and cook to warm through. Spoon into bowls and serve garnished with parsley.