Preheat the oven to 350 degrees F. Lower the oven rack to make room for a large dutch oven. Prep all the vegetables. Then set a large 6- to 8-quart dutch oven on the stovetop over medium heat.
Add the chopped bacon, and cook until brown, stirring occasionally. Then add the onions and garlic, and soften for 3-4 minutes. Push the onions to the side of the pot and add the chicken pieces, skin-side-down.
Sprinkle the flour over the chicken, along with 2 teaspoons salt and 1/2 teaspoon black pepper. Move the chicken around the dutch oven, flipping to brown each piece on both sides.
Pour the wine into the pot and scrape the bottom to deglaze. Add in the brandy, mushrooms, carrots, pearl onions, thyme, rosemary, and bay leaf. (Sometimes I tie the fresh herbs in a little boutique to make them easier to remove later... a bouquet garni.)
Cover the dutch oven and place it in the oven for 1 1/2 to 2 hours, until the chicken and carrots are very soft.
Open the dutch oven. Remove the bay leaf and herb sprigs. Then stir in the heavy cream. Taste, then salt and pepper as needed.
SERVE WITH: Roasted potatoes, mashed potatoes, or crusty French bread.SLOW COOKER INSTRUCTIONS: You can make this recipe in a large slow cooker! However, you do need to sauté the bacon, onions, garlic, and flour in a skillet before adding to the crockpot. Then place everything in the slow cooker, except the cream. Cover and cook on low for 8-10 hours. Stir in the cream at the end.STOVETOP INSTRUCTIONS: Don't want to use the oven or slow cooker? Once you add the wine, vegetables, and herbs, cover the pot. Turn the burner on low and simmer for at least one hour, stirring occasionally. Turn off the heat when the chicken and carrots are cooked through. Stir in the cream.