Coq au Vin

Fry the bacon over medium head, 5-7 minutes until crispy. Transfer bacon to a bowl, leaving fat in the pot. If there's a more then ~2 tablespoons, remove excess fat.

Return pot with bacon fat to medium heat and brown chicken (really brown and crisp) both sides, 5-7 minutes per side. Work in batches and don't crowd the pan. Transfer chicken to a plate. Repeat for remaining chicken.

Add onions, mushrooms, carrots and a pinch of salt to the pot, stirring
Add 1/4 cup broth and cognac, deglazing the pan and stirring occasionally until lighty browned, about 10+ minutes.
Stir in the minced thyme and cook for ~1 minute until fragrant
Stir in the garlic and cook for ~1 minute until fragrant, if things are sticking add a splah of broth or cognac
Stir in the tomato paste stir until fragrant (~30 seconds)
Add 3 tablespoons of flour and cook for 1 minute, until it's mixed and there isn't any liquid left.

Add 3/4 bottle of the wine, remaining chicken broth, bacon, sprigs of thyme and bay leaves, deglazing the pan (scrapping up the browned bits)
Nestle the chicken back in pot and bring to a simmer reducing slightly for ~10 minutes
Cover, turn the heat to medium-low, simmering for 25 minutes

Remove the lid, bring the temperature back up to a simmer, add salt to taste
Reduce and thicken the coq au vin for ~15-20 minutes, while you make the egg noodles (or polenta, or other?). It should be gravy like.
Remove bay leaves and sprigs of thyme
When just about done, add the remaining wine and butter, stirring to full integrate it.