>>21090607
Instructions:

1. Prep all veggies first.
2. Heat a 1-2Tbs of oil in your Dutch oven over medium heat. Add pancetta and cook until fat is rendered and pancetta is crispy (5-8 minutes). Using a slotted spoon or fry strainer, remove pancetta and place on paper towels. Set aside. Leave fat in the pan. Turn off fire while seasoning chicken.
3. Season the chicken on all sides with Kosher, or sea salt, and fresh cracked pepper. Turn fire back on to medium-high and brown chicken thighs in batches of 4 skin side down until crispy (around 5 minutes). Transfer chicken to a plate and set aside.
4. Return Dutch oven to range on medium-low heat and add onions cooking, stirring occasionally, until softened and starting to brown (3-5 minutes). You may want to put the lid on if the pan is darkening too much. You can scrape the fond off when is softens. Ask me if not sure. Add garlic and cook until fragrant (1 minutes or so). Add Cognac and cook, stirring to scrape up the fond from the bottom of the Dutch oven (2-3 minutes). Add wine, chicken stock, tomato paste, balsamic vinegar, sugar, thyme, bay leaf and 1/2 teaspoon Kosher/sea salt. Bring to a boil then reduce heat to gently boil for about 15 minutes.
5. Add chicken and any accumulated juices along with the carrots. Bring to a simmer and cover and cook for 30-45 minutes or until chicken is cooked through. Make sure chicken and carrots are submerged or at least partially submerged.
6. While the chicken cooks heat 2-3 tablespoons of EVOO in skillet over medium heat. Add mushrooms and a pinch of salt and cook, stirring frequently until golden brown (5-10 minutes depending on your pan). Set aside
7. Also while cooking the chicken, mix room temp butter and AP flour to make a smooth paste. Set aside.
8. When chicken is cooked through, remove from pan with slotted spoon onto a clean plate.

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I made Coq au vin. It was good.