Ingredients

• 4 tablespoons olive oil
• 8 ounces bacon or pancetta, diced
• 2 (6 to 8-pound) chicken, cut in 16ths
• Kosher salt and freshly ground black pepper
• 1 pound carrots, cut diagonally in 1-inch pieces
• 2 yellow onions, sliced
• 2 teaspoon chopped garlic
• ½ cup Cognac or brandy
• 1 bottle (750 ml) dry red wine such as Burgundy
• 2 cup chicken stock
• 20 fresh thyme sprigs
• 4 tablespoons unsalted butter, at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen small whole onions
• 1 pound cremini mushrooms, stems removed and thickly sliced

Directions

1. Preheat the oven to 250°F.
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
3. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
4. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
5. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Ingredients

• 3 pounds Russet potatoes, peeled and cut into 2-inch pieces
• 1 ½ sticks unsalted butter
• 4 sprigs fresh thyme
• 2 cloves garlic, peeled and crushed
• 1 ½ cups heavy cream
• 1/2 cup milk
• 2 teaspoons sea salt
• Freshly ground white pepper

Directions

1. Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
2. Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
4. Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.