Ingredients : Serves 4

Preparation:

• Place the chicken pieces in a glass or ceramic dish and add the red wine and bouquet garni.

• Cover and marinate in the refrigerator overnight.

• In a heavy, cast iron pan, heat the oil over medium-high heat and add the speck. Cook until it renders some of its fat and is golden brown. Drain on paper towels, leaving the fat in the pan.

• Pat the chicken dry and retain the marinade and bouquet garni. Fry the chicken pieces three or four at a time until they start to change color. Remove from the pan.

• Add the onion and cook for 1 minute. Add the garlic and brandy and cook until all the liquid has evaporated.

• Stir in the flour and the tomato paste. Deglaze the pan with the reserved marinade and bouquet garni and reduce the liquid by half.

• Return the chicken to the pan, then add enough stock to cover the chicken pieces. Bring to the boil, then reduce the heat and simmer, covered, for 30 minutes.

• While the chicken is cooking, bring a saucepan of salted water to the boil and blanch the baby onions for 8 minutes. Drain.

• Melt 20 g of butter in a saucepan, add the button mushrooms and cook for 4 minutes, then remove form the pan.

• When the chicken has been cooking for 30 minutes, add the mushrooms and baby onions to the pan and cook for another 10 minutes.

• Using a slotted spoon, transfer the chicken and vegetables to a platter. Remove the bouquet garni.

• Return the pan to the heat and boil vigorously to reduce by almost half. Then cut the remaining butter into small cubes and whisk it one piece at a time into the sauce until the sauce is rich and glossy.

• Strain the sauce over the chicken and garnish with the parsley.