1 chicken, cut into portions
3 tablespoon(s) olive oil
40 g butter
2 onions
2 carrots
2 clove(s) of garlic
2 tablespoon(s) thyme
2 bay leaves
30 g all-purpose flour
50 g brandy
750 ml red wine
250 g stock, chicken
400 g canned tomatoes
180 g bacon, cut into pieces
150 g champignon mushrooms
500 g penne
1/2 bunch parsley, finely chopped


1.Place the chicken on a cutting board. Add the salt, pepper and 1 tablespoon of olive oil. Rub it all over the chicken with your hands to coat.
2.Place a pot over high heat. Add the butter and wait for it to melt.
3.As soon as it melts, add the chicken, skin side down and sauté for 5-6 minutes until golden on both sides.
4.When ready, remove the chicken from the pot and set aside.
5.Cut the onions into 0.5 cm slices and add them to the pot
6.Cut the carrot in half and then into small 1 cm half-moons. Place them on the pot and stir with a wooden spoon.
7.Thinly slice the garlic and add to the pot along with the thyme, bay leaves and flour. Stir. (Thyme can handle high temperatures and adds a lot of flavor.)
8.Add the cognac and wine. Lower heat and stir until the alcohol evaporates.
9.Add the chopped tomatoes and chicken. Stir and simmer for 45 minutes without a lid.
10.Add the chopped tomatoes and chicken. Stir and simmer for 45 minutes without a lid.
11.Chop the bacon into 1 cm cubes and add it to the pan.
12.Cut the mushrooms in half if they are small and quarter them if they are large.
13.As soon as the bacon turns golden add the mushrooms to the pan and sauté for 3-4 minutes. Since bacon already has a lot of salt, just add pepper.
14.Add the bacon and mushrooms to the pot and simmer for 15-20 minutes without a lid.
15.When ready, turn off heat, cover with lid and let it rest for 15 minutes.
16.In a pot full of boiling water, add salt and the penne. Boil for 12 minutes.
17.Drain, do not rinse with cold water, add 1-2 tablespoons of olive oil and toss to coat.
18.Serve with finely chopped parsley and freshly ground pepper.

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