Preheat your oven to 350°F (175°C).

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside.

Season chicken with salt and cracked pepper. In the same pot, sear the chicken in batches until golden brown, about 4 minutes per side. Transfer to a plate.

Add diced onions and sliced carrots to the pot. Sauté for 5-7 minutes until onions are translucent. Add minced garlic and sauté for an additional minute.

Pour in ¼ cup of brandy (if using) to deglaze the pot, scraping up browned bits. Add 2 cups of red wine and 1 cup of chicken stock, stirring to combine.

Add the thyme, cooked bacon, and seared chicken back to the pot. Bring to a simmer, then cover and transfer to the oven. Bake for 20-30 minutes, until chicken reaches 165°F.

Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Sauté sliced cremini mushrooms for about 5 minutes until tender. Set aside.

After cooking, remove the pot from the oven. Melt another tablespoon of butter in the skillet, whisk in 2 tablespoons of flour until smooth. Stir this back into the pot and simmer for about 10 minutes until thickened.

Incorporate sautéed mushrooms and frozen pearl onions into the pot, simmer for an additional 5-10 minutes to blend flavors.

Garnish with fresh parsley before serving. Serve with creamy mashed potatoes, buttered noodles, or crusty bread.