Slice the mushrooms, cut the baby carrots into large pieces.
Bake the lardons during 1 minute on high temperature and then put them aside.
In the same pan, bake the chicken tighs, until golden brown.
Melt the butter and the add the flour. Mix them well.
Add the chicken broth, the wine and the cognac, while constantly stirring.
When the broth starts cooking, add the vegetables and the spices: pearl onions, baby carrots, mushrooms, bay leaves, pepper, salt.
Stir well, and then also add the lardons and the chicken tighs.
Finally add the thyme leaves and the crushed garlic, and let it simmer for 40 minutes.