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Ingredients
  • 3 tablespoons olive oil, divided
  • 4 ounces diced pancetta (or bacon)
  • 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)
  • Salt
  • Freshly ground black pepper
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • ¼ cup Cognac
  • 2½ cups red wine, preferably Burgundy or Pinot Noir
  • 2½ cups chicken broth
  • 1½ tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1½ teaspoons sugar
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 bay leaf
  • 3 large carrots, peeled and cut into ½-inch chunks on the bias
  • 8 ounces sliced cremini mushrooms
  • 4 tablespoons unsalted butter, softened
  •  
  • 4 tablespoons all-purpose flour
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