Preheat your oven to 350°F (175°C). Heat olive oil in a large pot over medium heat. Cook bacon until crispy and golden, about 5 minutes, then transfer to a plate.

Season chicken pieces with salt and pepper. Sear in the bacon grease, skin-side down for 5-7 minutes until browned. Flip and brown for another 5 minutes, then remove.

In the same pot, sauté onions and carrots for 5 minutes until softened. Add minced garlic and sauté for another minute.

Deglaze the pot with brandy (if using), then add red wine and chicken stock. Bring to a gentle simmer.

Return chicken and bacon to the pot. Add thyme, cover, and transfer to the oven. Bake for 20-30 minutes until chicken reaches 165°F (75°C).

While the chicken bakes, sauté mushrooms in a separate skillet until golden brown, about 5-7 minutes.

Mix butter and flour to create a paste. Stir into the sauce to thicken, then add sautéed mushrooms and pearl onions. Simmer for 10 minutes.

Garnish with parsley and serve over mashed potatoes, noodles, or with crusty bread.