My favorite way to celebrate the New Year on December 31st is to organize a fantastic 4 to 6 course meal that lasts forever... We usually start with a long aperitif with snacks and canapes, washed down with a Kir Royal or Muscat. I take the time to talk to my friends, prepare the next dish, dance, all in a relaxed candlelit mood.
Add the vegetables to the pot, cover and cook for about 4 minutes. Stir often. Add the pancetta and cook for an extra 3 minutes. Add the flour, stir and cook for 3 more minutes, uncovered. Add the garlic, stir and cook for a minute then add the cognac.
Incorporate 1/2 cup of wine at first while stirring with a wooden spoon. Then add the rest of the wine. Add the thyme and bay leaf and bring to a simmer. Cover and cook for 50 minutes to 1 hour and 10 minutes on low heat. Stir often. Taste and add salt and pepper if needed. Remove the chicken, allow to cool and store in the fridge in its own container. Same thing for the sauce (in a container of its own). Refrigerate overnight.