-
1
Tie the herbs (thyme and rosemary sprigs, sage leaves, bay leaves and parsley) into a bouquet garni bundle with a piece of kitchen twine or secure in a sachet to prevent it from spreading in the sauce.
-
2
Place chicken parts, bouquet garni and garlic in a large bowl, cover with wine, put it into the refrigerator and marinate overnight (at least 12 hours).
-
3
Remove the chicken from the marinade and reserve both separately.
-
4
Cook the lardons (or bacon) in a wide and deep pan over medium heat until crisp.
-
5
Then remove from the pan and reserve.
-
6
Use the remaining fat to sear the chicken meat on both sides over medium-high heat.
-
7
When chicken is seared lower the heat to medium.
-
8
Pour the brandy in and taking all necessary safety precautions ignite the liquid in the pan.
-
9
Let the flames die out after 1-2 minutes by covering with the lid or pour some of the wine marinade into the pan.
-
10
Preheat the oven to 100 C.
-
11
Add all the wine, lardons (or bacon), carrots and the remaining marinade ingredients (bouquet garni and garlic) to the chicken pan.
-
12
Bring it all up to boil and without the lid simmer gently for 30 minutes or until chicken is cooked throughout.
-
13
In the meantime, in a separate, smaller pan, brown mushrooms in butter.
-
14
(If you would like the sauce a bit thicker sprinkle the flour over and let it bubble for a minute stirring occasionally.)
-
15
Add the smaller pan contents into the chicken and juices along with stock, baby onions and halved chicory before covering with lid and placing the dish in the oven for 6 hours.
-
16
Remove from oven.
-
17
You can remove the chicken and strain the juices through a cheesecloth afterwards, if you like a clear sauce.
-
18
Then simmer the liquid to reduce it further.
-
19
Adjust the flavor with salt and pepper.
-
20
Serve piping hot with freshly chopped parsley sprinkled over the top.
-
21
Add some boiled or garlic-dauphinoise potatoes on the side.
