Dredge chicken pieces in flour on a plate to coat thoroughly.
Melt 50g of butter in a large casserole and brown chicken skin-side down in batches.
Remove chicken and fry the chopped white onion for 2 minutes.
Return chicken to the pan with bacon lardons and fry for 2 minutes until starting to crisp.
Add wine, brandy, garlic, bay leaves, and thyme, then bring to a boil.
Simmer for 1 hour until the chicken is tender and cooked through.
Boil potatoes in salted water for 15 minutes, drain, and dry over low heat.
Mash potatoes through a ricer and beat in 100g of butter and the cream.
Season mashed potatoes and keep warm.
Fry silverskin onions and mushrooms in the remaining butter until golden.
Stir the vegetables into the coq au vin and season again before serving.