Coq Au Vin Mousseux

• 4 ounces bacon, sliced in lardons
• 1 whole chicken, cut into 8 pieces (breasts split in two)
• Salt and fresh pepper
• 5 parsnips, large oblique cut
• 1/2 pound red pearl onions, peeled
• 2 cups sparkling wine
• 1 bay leaf
• 3 sprigs fresh thyme
• 2 tablespoons crème fraiche
• 1 1/2 tablespoons chopped fresh dill

Add the bacon to a cold 5 1/2 qt. Dutch oven. Bring to medium heat, and cook until browned. Drain and set aside.

Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down first, then flip and sear on the second side. Remove from the pan.

Add the parsnips and onions to the Dutch oven. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine, and scrape up all the browned bits from the bottom of the pan. Add the bay leaf and thyme, and bring to a boil.

Return just the chicken thighs and legs to the Dutch oven. Cover and reduce heat to a low simmer. Cook 1 hour. Return the breast pieces, along with the bacon. Cover and cook an additional 40 minutes.

Remove the chicken pieces to a warm platter and discard the bay leaf and thyme stems. Bring to a boil for 2 or 3 minutes, to reduce the sauce. Turn off the heat and swirl in the crème fraiche and half the dill. Taste and season with salt and pepper.

Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill.