2 tbsp olive oil
2kg whole chicken, cut into 10 pieces
750ml red wine
1 carrot, cut in four
1 onion, cut in four
2 cloves garlic, peeled
1 bouquet garni (1 bay leaf, sprig of thyme and parsley)
2 tbsp flour
2 tbsp cognac
1 tbsp tomato paste
100ml chicken stock
Salt and pepper
100g small whole French shallots, peeled and blanched
250g bacon, diced
2 big handfuls of mixed fresh mushrooms
The day before cooking, marinate the chicken pieces in wine, port, carrot, onion, garlic and bouquet garni for at least 24 hours in the fridge.
The following day, in a large casserole pot add oil over a high heat. Drain the chicken pieces from the marinade (separating the vegetables from the liquid) and with paper towel pat dry. Sprinkle chicken with the flour and season with salt and pepper before sealing the pieces in the pot until golden brown. Remove and place on a plate. In the same pot add the reserved vegetables and cook for 2-3 minutes to lightly colour. Return the chicken and deglaze with cognac.
Now add the reserved wine and bring to a simmer. The impurities will come to the surface so skim off with a ladle. Add the tomato past and stock and cook, cover with a lid for 40 minutes.
Just before the chicken is cooked, sauté the whole shallots, mushroom and speck in a frying pan with a little oil. Once golden brown add to the chicken and serve.