Coq Au Vin

Preheat oven to 350°. Fill a large Dutch oven or heavy pot with water and bring to a boil. Boil onion for 1 minute. Transfer to an ice bath and let sit about 5 minutes to cool. Wipe out pot.

Strain onions through a fine-mesh sieve and transfer to a cutting board. Holding the stem end, cut off the root end as close as possible to the root. Pinch stem end with your fingers to push out onion.

In same pot over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Season chicken all over with salt and pepper. In same pot over medium heat, cook chicken, turning occasionally, until skin is golden brown, 4 to 5 minutes per side. Transfer chicken to another plate. Drain all but 3 tablespoons oil from pot.

In same pot over medium heat, cook onions, carrots, and mushrooms, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to combine, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half of bacon to pot. Add thyme; season with salt and pepper and bring to a boil.

Cover pot and transfer to oven. Bake until chicken is cooked through and an instant-read thermometer inserted into thickest part of chicken registers 165°, 25 to 30 minutes.

Transfer chicken to a plate; tent with foil to keep warm. Return pot to stove over medium heat. Add butter and simmer, stirring occasionally, until sauce is reduced by half, about 10 minutes.

Transfer chicken to a platter. Pour sauce over. Top with parsley and remaining bacon.