4 skinless whole chicken legs, thighs and drumsticks separated

2 tbsp unbleached all-purpose flour

2 tbsp (30 ml) olive oil

1/4 lb (115 g) smoked pork fat or thick bacon slices, cut into large dice

1 1/2 cups (120 g) white mushrooms, quartered

1/2 cup (125 ml) cognac

16 pearl onions, peeled

1 bouquet garni

1 head garlic, halved

4 cups (1 litre) red wine

4 cups (1 litre) chicken broth

1 tbsp (15 ml) tomato paste

8 small carrots with tops

With the rack in the middle position, preheat the oven to 350°F (180°C).

Season the chicken with salt and pepper. Place the flour in a shallow dish. Dredge the chicken in the flour, shaking off any excess.

In a large ovenproof pot over high heat, brown the chicken in the oil. Set aside on a plate.

In the same pot, brown the pork fat and mushrooms. Deglaze with the cognac and let reduce by half.

Return the chicken to the pot. Add the pearl onions, bouquet garni, garlic, wine, broth and tomato paste. Bring to a boil. Cover and cook in the oven for 30 minutes.

Remove the lid and add the carrots. Cook, uncovered, 30 to 45 minutes or until the meat easily comes away from the bone.

Delicious with pappardelle pasta with butter and parsley.

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