INGREDIENTS
1 1/2 kg
Chicken pieces
200 g
Speck or bacon
1
Bay leaf, dried or fresh
250 g
Button mushrooms, small
1
Carrot
3 cloves
Garlic
3
Garlic cloves
1
Onion, white yellow brown
9
Parsley
12
Pearl onions
3
sprigs Thyme
2 cups
Beef broth / stock
12
Peppercorns, black
1/2 cup
Plain flour
1
Salt and pepper
1/3 cup
Vegetable oil
60 g
Butter, unsalted
1/2 cup
Brandy
3
Eschalots (, thinly sliced (note 4))
1.2 litres / 1.2 quarts red wine (, preferably a pinot noir or Burgundy (Note 1))