Combine flour, salt and pepper in a large bowl and mix thoroughly. Dredge the chicken in the flour mixture. In a Dutch oven, melt 4 ounces of unsalted butter over medium heat. Once melted, place chicken into Dutch oven, skin-side down, and cook until brown. Flip over and brown other side. Depending on the size of the Dutch oven, you may need to work in batches, cooking chicken in a single layer to brown. Take chicken out of Dutch oven and let rest on plate. Add onion petals and sliced garlic to Dutch oven. Cook until onions are caramelized. Add remaining 4 ounces of butter.

Once melted add cremini mushrooms, shiitake mushrooms, carrots, rosemary and thyme. Saut. for 5 minutes, stirring often with a wooden spoon. Add red wine, let simmer for 5 minutes. Add chicken back into Dutch oven. Reduce heat to low, and cover. After 15 minutes, flip chicken over. Cover again, and cook on low for another 15 minutes.

While the Dutch oven is cooking on low, cook bacon over medium heat in a sauté pan. Once cooked to your liking, transfer bacon from pan to cutting board and chop. Stir bacon into Dutch oven right before you are ready to serve.

Serve your Mid-Week Coq over oven-roasted baby potatoes (recipe below), or with crusty bread and butter. Roasted baby potatoes are a good way to introduce semi-vegetables into a produce-averse child’s diet. Just serve them with ketchup and call them fancy fries.