Preheat your oven to 350°F (175°C). In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Chop your bacon into small pieces.

Add the chopped bacon to the pot and cook for about 8-10 minutes until crispy. Transfer the bacon to a plate, leaving the rendered fat in the pot.

Season the chicken pieces with salt and cracked pepper. Increase heat to medium-high and sear chicken skin-side down for about 5 minutes on each side.

In the same pot, add the diced onion and carrot, stirring for about 5 minutes until softened. Add minced garlic and sauté for an additional minute.

Pour in the brandy (if using), followed by the red wine and chicken stock. Stir and bring to a gentle simmer.

Return the bacon, thyme, and chicken pieces back into the pot. Cover with a lid and bake for 20-30 minutes until chicken is cooked through.

Melt 2 tablespoons of butter in a skillet over medium heat, add the sliced mushrooms and sauté until golden brown. Set aside.

Remove the pot from the oven. In a small bowl, mash the remaining tablespoon of butter with the flour to form a paste, then stir it into the sauce along with the frozen pearl onions. Let it simmer for 10 minutes.

Taste and season with additional salt and pepper. Garnish with chopped parsley before serving.