Place the chicken, 1 to 2 cups of red wine, carrots, garlic, minced onion, thyme and bay leaf in a large bowl. Cover and refrigerate for 12 to 24 hours.

Drain the chicken and pat very dry with paper towels. Season with salt and pepper. Strain the marinade and reserve the liquid along with the vegetables and herbs.

In a large Dutch oven, cook the bacon over medium-high heat until slightly golden. Remove with a slotted spoon and set aside.

Working in batches, sear the chicken until nicely browned on all sides. Remove and set aside.

Sauté the vegetables from the marinade (carrots, onion, garlic, thyme and bay leaf) for 5 min, with stirring, until lightly browned. Add tomato paste and cook for a further 1 min.

Return the chicken and bacon to the pot.

Tradition: pour the cognac into the hot casserole, then ignite with a long match or kitchen lighter. The flames will self-extinguish after a few seconds. ⚠️ Switch off the extractor hood and stand back for safety.

Simple variation: pour in the cognac and let it evaporate for 1-2 minutes over high heat, until it reduces almost completely, without lighting it.

Sprinkle with flour, toss to coat evenly and cook for 1-2 min. Deglaze with the filtered wine from the marinade, then add the rest of the bottle of wine and the stock. Scrape bottom of casserole to loosen juices. Bring to the boil.

Cover and transfer to a preheated oven at 325°F (convection) or 350°F (regular bake). Cook for about 1½ hours, until the chicken is tender. Alternatively, simmer over low heat, covered, avoiding heavy boiling.

Near the end of cooking, sauté the mushrooms and shallots (or pearl onions) separately in a skillet with olive oil and 1 tablespoon butter each, until golden and tender.

Remove the chicken pieces gently and keep warm. Place the Dutch oven back on the stove over medium-high heat. Add the mushrooms and shallots, and simmer 5 minutes.

If the sauce needs thickening, whisk together cornstarch and cold water, then stir it in and simmer until glossy. Return the chicken to the sauce. Taste and adjust seasoning with salt and pepper.

Serve hot, garnished with a little curly parsley, with steamed apples, homemade mashed potatoes or fresh pasta.