Champagne-Browned Butter Chicken

Ingredients

• 12  baby carrots with tops
• 1  bay leaves 
• 0.8 teaspoon pepper black divided freshly ground
• 1 tablespoon peppercorns black
• 1.8 pounds chicken thighs bone-in
• 0.3 cup brandy 
• 3 tablespoons butter 
• 1 pound mushrooms halved
• 2 tablespoons canola oil divided
• 1 cup champagne 
• 1.5 pounds skin-on chicken drumsticks bone-in
• 0.8 cup chicken stock see (such as Swanson)
• 0.7 cup flour all-purpose
• 1 teaspoon flour all-purpose
• 0.5 bunch parsley fresh
• 2 tablespoons parsley fresh chopped
• 2 teaspoons thyme sprigs fresh chopped
• 1.3 teaspoons kosher salt divided
• 1 pound potatoes - remove skin quartered
• 4  shallots halved
• 2 slices bacon 
• 3  thyme sprigs 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• dutch oven
• cheesecloth
• kitchen twine

Directions

1. Preheat oven to 30
2. Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon from pan, reserving drippings in pan. Reserve bacon for another use.
3. Place 2/3 cup flour in a shallow dish.
4. Sprinkle chicken evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken lightly in flour; shake off excess flour. Increase heat to medium-high.
5. Add 1 tablespoon oil to drippings in pan; swirl to coat.
6. Add half of chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes.
7. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and chicken.
8. Add potatoes to pan; cook 3 minutes or until browned, stirring occasionally.
9. Add mushrooms; sprinkle with 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally. Stir in brandy. Cook until liquid almost evaporates (about 30 seconds), stirring occasionally. Return chicken to pan.
10. Add shallots and stock; bring to a boil.
11. Place peppercorns and next 3 ingredients (through parsley) on a double layer of cheesecloth. Gather edges; tie with butcher's twine.
12. Add bundle to pan.
13. Bake, uncovered, at 300 for 15 minutes.
14. Trim carrot tops to 1-inch; scrub carrots.
15. Add the carrots to pan.
16. Bake an additional 45 minutes or until vegetables are tender and chicken is done.
17. Remove chicken and vegetables from pan; keep warm. Discard herb bundle.
18. Place pan over medium-high heat.
19. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup (about 11 minutes).
20. Melt butter in a small saucepan over medium heat. Cook butter 3 minutes or until lightly browned, shaking pan occasionally. Stir in 1 teaspoon flour; cook 1 minute, stirring constantly with a whisk. Gradually add butter mixture to reduced wine mixture, stirring constantly with a whisk. Cook 1 minute or until slightly thick. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
21. Serve with chicken and vegetables.
22. Garnish with chopped fresh parsley and thyme.