In a large, heavy skillet or Dutch oven
the bacon over medium heat until crisp
. Transfer bacon to paper towels to drain
. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions
and carrots. Saute 2 minutes to soften. Pour cognac
into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine
is well blended, add the herbs
. Cover and simmer
for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce
to reduce a bit. You may want to add 1 tablespoon of tomato paste
to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.