In a large bowl, season the chicken pieces generously with salt and pepper, ensuring even coverage. Next, prepare the bouquet garni by wrapping fresh thyme and bay leaves in a small piece of cheesecloth, securing it with kitchen twine. This bundle will infuse the dish with deep, aromatic flavors while making it easy to remove later. Place the chicken and bouquet garni in the bowl, then pour in the red wine, fully submerging the chicken to allow it to absorb the rich flavors. Cover the bowl and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor infusion.

Remove the chicken from the marinade, setting aside the wine and bouquet garni for later use. Using paper towels, pat the chicken dry to ensure a good sear when cooking.

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it turns crispy and golden brown. Use a slotted spoon to remove the bacon, setting it aside while leaving the rendered fat in the pot for added flavor. Next, add the chicken pieces skin-side down in a single layer, being careful not to overcrowd the pot. Sear the chicken until deeply browned on both sides, about 4–5 minutes per side. Once browned, remove the chicken and set it aside with the bacon. This step helps build layers of flavor for the rich sauce to come.

Add the chopped onion and diced carrots to the pot, stirring occasionally as they sauté in the flavorful drippings. Cook until softened and slightly caramelized, about 5 minutes. Next, stir in the tomatoes, minced garlic, and sliced mushrooms, allowing them to cook until the mushrooms are golden brown and tender. Sprinkle the flour evenly over the vegetables, stirring well to coat everything. Pour in the brandy, using a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes until the alcohol cooks off, leaving behind its rich depth of flavor.

Pour in the reserved red wine and add the bouquet garni, allowing the rich flavors to infuse into the dish. Return the crispy bacon and browned chicken to the pot, nestling the pieces into the sauce. Gently stir to combine, ensuring the chicken is well coated in the flavorful mixture. Bring the pot to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the chicken is tender and infused with the deep, rich flavors of the sauce. Stir occasionally to ensure even cooking and to let the sauce thicken naturally as it reduces.

In a skillet, melt the butter and mix it with olive oil over medium heat, creating a rich base for sautéing. Add the pearl onions and sprinkle with sugar, helping them caramelize beautifully. Pour in a splash of water, then cover and let them cook for about 5 minutes, allowing them to soften. Next, add the halved mushrooms, stirring occasionally. Continue cooking until both the mushrooms and onions are golden brown and slightly caramelized, about 5–7 minutes.

Add the caramelized onions and golden mushrooms to the pot, stirring gently to incorporate them into the rich, flavorful sauce. Let everything simmer for a few more minutes, allowing the flavors to meld together beautifully. Once ready, remove the bouquet garni and serve your Coq au Vin warm, spooning the luscious sauce over each piece of chicken. l. Your Traditional Coq au Vin is now ready to enjoy—bon appétit!