AT LEAST 1 HOUR BEFORE YOU START: Dry brine the chicken by drying off all sides of the meat and seasoning generously with kosher salt and black pepper on all sides. I like to do this while I prep my vegetables. If you do it the night before, place the chicken on a sheet pan and back in the fridge. If you decide to prep the ingredients right before you start the recipe, dry brine before you prep the ingredients and leave the chicken out at room temp.
Heat a large dutch oven over a medium high flame. Add the bacon and cook, rendering all of the fat until the bacon is crispy (7-10 min.) Remove the bacon with a slotted spoon. Add the 4 chicken thighs, skin side down. Cook for 5 minutes, until the fat is rendered and the skin is golden. Remove the chicken thighs and repeat with the rest of the chicken.
Adjust the heat to medium low and let the pan cool down for 1 minute. Add the onion, parsnips, turnip and carrots. Season with salt and pepper. Sauté for about 10 minutes, until the onions are fragrant and softened.
Add the garlic and cook for one minute, until fragrant. Adjust the heat to medium. Sprinkle the flour on top of the vegetables. Mix together until combined. Pour the cognac into the pot and combine. Cook for 2-3 minutes to cook off the alcohol and toast the roux. Then, add half of the wine along with the chicken stock and mix until combined.
Adjust the heat to a simmer. Add the bacon and chicken (skin side up) back into the dutch oven. Pour the rest of the red wine on top and mix everything together. Lay out the chicken as evenly as possible, making sure as much meat is submerged as possible. Add the thyme and bay leaf. Cover and simmer for a total of 1 hour, but return back to the pot in 30 minutes. Preheat the oven to 425 degrees.
After 30 minutes, remove the root vegetables from the dutch oven with a slotted spoon. Transfer them to a sheet pan and pat them dry with a paper towel. Add the potatoes to the sheet pan (use 2 sheet pans if necessary!) Season all vegetables with olive oil, salt and pepper. Transfer the vegetables to the oven and roast for 25-30 minutes. Keep the dutch oven with chicken on the stove, covered and still simmering for the next 30 minutes.
Heat another large skillet over a medium high flame. Add the butter and let it melt. Add the maitake mushrooms. Season with a generous pinch of kosher salt. Cook the mushrooms until golden brown and lightly crisp (about 10 minutes.) Then, add the green beans to the pot. Season with another pinch of salt. Cook for 5-7 minutes until bright green, cooked through but also slightly crunchy. Remove from the heat.
Remove the root vegetables from the oven. Return to the stew and remove the lid. Add the pearl onions. Adjust the heat to medium low and cook uncovered for 20 minutes. If making way ahead of time, transfer the dutch oven to a 175 degree oven and let it simmer until serving.
Plate by pouring a generous ladel of the red wine stew into a large shallow bowl/plate. Then, top with the chicken. Add more of the sauce, then pile on as many vegetables as you would like. Top with fresh parsley. Enjoy!