Coq au Vin

Ingredient:

• Good olive oil
• 8 ounces good bacon or pancetta, diced
• 2 (3- to 4-pound) chickens, each cut into 8 serving pieces
• Kosher salt and freshly ground black pepper
• 1 pound carrots, cut diagonally into 1-inch pieces
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/4 cup Cognac or good brandy
• 1 (750-ml) bottle good dry red wine such as Burgundy
• 2 cups chicken stock, preferably homemade
• 1 bunch fresh thyme sprigs
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen small whole onions
• 1 pound porcini or cremini mushrooms, stems removed and thickly sliced