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.
