Rinse and pat dry the chicken pieces thoroughly, then season them generously with salt and black pepper. Allow the seasoned chicken to sit at room temperature for at least 2 hours.

Preheat your oven to 350°F (180°C) with the rack positioned in the middle.

In a large skillet, melt butter over medium heat and add diced bacon. Cook for 7-8 minutes until crispy; remove bacon and set aside.

Using the same skillet, add chicken pieces skin-side down and sear for about 5 minutes on each side.

Add chopped carrot, diced onion, and minced garlic to the skillet. Sauté for about 10 minutes until caramelized.

Pour in the brandy and chicken stock, scraping up any browned bits. Then add the dry white wine and bring to a gentle simmer.

Return the browned chicken to the skillet. Sprinkle cooked bacon and thyme sprigs on top. Cover and transfer to the preheated oven, cooking for about 30 minutes or until chicken reaches 165°F.

While the chicken is baking, heat another skillet with butter and add button mushrooms and pearl onions. Cook for about 10 minutes until tender.

Once the chicken is cooked, remove it from the skillet. Mix flour with a tablespoon of butter and stir into the sauce left in the skillet. Add sautéed mushrooms and onions and let simmer for another 10 minutes.

Taste the sauce for seasoning and serve the Coq Au Vin Blanc over mashed potatoes, rice, or pasta.