Take the ingredients under bouquet garni and add them to an herb satchel, cheese cloth, or tie together using kitchen twine. Set aside.

Bring a saucepan of water to a boil, place onions in, then reduce heat to medium for 8 minutes. Prepare a bowl of ice water to shock the onions when done. Remove from water shock the onions in ice water to quickly cool. Cut off root end of onions and gently peel the outer layer. Set aside.

In the same pot as the onions, discard the water and refill with cold water and add pancetta. Bring to a boil, then reduce to a simmer on low for 6 minutes. Remove the pancetta to a paper towel lined plate to drain and add to the onions.

The first 3 steps can be done hours in advance if desired.

In a large deep heavy pot, or dutch oven, melt 3 tablespoon butter. Add the onions, carrots and pancetta and cook on medium heat until the onions begin to brown stirring often (approximately 5-6 minutes). Remove with a slotted spoon to a plate and set aside.

Add 1 tablespoon of butter to the pot and melt over medium heat. Add the chicken to the pot skin side down and brown the skin side (approximately 4-5 minutes). Add the flour to the pot, then turn over for another 4-5 minutes.

Pour in brandy. Carefully, with a long matchstick or lighter, catch the brandy on fire. Make sure your range hood fan is turned on and remove any flammable items away from cooking area. Allow the fire to burn out completely on its own (approximately 30s).

Add a small portion of the wine to deglaze the pot - 30 seconds.

Add the rest of the wine, onions, carrots, pancetta, bouquet garni, salt and pepper to pot and gently stir to combine.

While the chicken cooks, heat a skillet on medium high and add 1 tablespoon of butter to melt. Add the mushrooms and sauté until browned on both sides. This should take about 7 minutes or so. Remove from heat and add to the chicken 10 minutes prior to the chicken being done (at the 50-minute mark). Add the rosemary to the pot and continue to cook on low for the final 10 minutes.

Once one hour has passed, remove the chicken to a broiling pan - skin side up.

Uncover the pot for the remainder of the cooking time. Remove the bouquet garni and rosemary sprig and discard. Raise heat to medium high and begin reducing the liquid by half. This should take between 4 and 8 minutes.

While the sauce reduces, turn oven to broil and gently coat the skin of the chicken with the olive oil. Broil for a couple of minutes - checking often - to brown and crisp the skin without burning it. Remove and set aside.

Once sauce is done, remove from heat for one minute. Taste for seasoning and add salt if needed. Stir in the remaining 1 tablespoon of butter until fully incorporated.

Plate chicken and side dish if you have one and sauce the dish. Garnish with chopped parsley.