Champagne Browned Butter Chicken!!!

This one is for YOU, Al:

2 slices center cut bacon
2/3 cup all purpose flour
6 bone-in skinless chicken thighs
6 bone-in skinless chicken drumsticks
1 & 1/4 t. sea salt*, divided
3/4 t. freshly ground pepper, divided
2 T. canola oil, divided
1 lb. baby new red potatoes, quartered
1 lb. button mushrooms, halved
1/4 cup brandy
4 shallots, halved
3/4 cup low sodium chicken broth
1 T. black peppercorns
3 lemon* thyme springs
1 bay leaf
1/2 bunch flat leaf parsley
12 baby carrots with tops
1 cup champagne
3 T. butter
1 t. all purpose flour
2 t. chopped parsley
2 t. chopped fresh lemon thyme

Preheat oven to 300. Cook bacon in large Dutch oven over med. heat til crisp. Remove, and drain on paper towels (but reserve drippings in pan). Reserve bacon for another use. Place 2/3 flour in a shallow dish. Sprinkle chicken evenly with 1/4 t. salt and 1/2 t. pepper. Dredge chicken lightly in flour, coating all surfaces. Shake off excess. Increase heat under Dutch oven to med. high. Add 1 T. oil to drippings; swirl to coat. Add half the chicken, and cook til browned. Remove and repeat procedure with remaining 1 T. oil and chicken. Remove. Add potatoes to pan; cook 3 mins.or until browned, stirring occasionally. Add in mushrooms; sprinkle with 1/4 t. salt. Cook 3 mins., stirring occasionally. Stir in brandy. Cook until liquid almost evaporates (about 30 seconds), again - stirring occasionally. Return chicken to pan. Add shallots and broth; bring to a boil. Place pepper corns and next three ingredients (through parsley) on a double layer of cheese cloth. Gather edges and tie with butcher's twine. Add bundle to pan. Bake, uncovered for 15 mins.
Trim carrot tops to 1", and scrub carrots. Add to pan. Bake an additional 45 mins. or until veggies are tender and chicken is done. Remove chicken and veggies from pan; keep warm. Discard herb bundle. Place pan over med. high heat. Add champagne to pan, bring to a boil, and scape up any brown bits on the bottom. Cook until mixture reduces to 2/3 cup (about 11 mins.). Melt butter in a small saucepan over med. heat. Cook til lightly browned about 3 mins. shaking pan occasionally. Stir in 1 t. flour, whisking constantly. Cook 1 min. Gradually add butter mixture to reduced champagne mixture, whisking constantly. Cook 1 min. or until slightly thick. Stir in remaining S&P. Serve with chicken and veggies. Garnish with parsley and thyme. There you go. Now I am exhausted!!!!

"The increasing darkness of trials only makes the lamp of grace shine brighter".

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Love,

MM