INGREDIENTS

INSTRUCTIONS

Joint the chicken into smallish pieces - the backbone section and any
other bony bits, such as the neck or giblets, can be cooked whole for
flavour and removed at the last stage when the stock is reduced.
Brown the chicken pieces all over in the olive oil in a hot frying
pan. Decant the chicken into a large heavy-based casserole pot with a
lid. In the remaining oil, brown the bacon lardons and then transfer
them to the casserole. Next, brown the baby onions over a high heat,
shaking and moving them in the pan until they are well-browned all
over. Then decant them into a separate bowl and reserve until later.
Finally, turn the heat down to medium and sweat off the remaining
vegetables for 5-10 minutes until they start to colour. Add them to
the casserole pot with the herbs, orange juice and zest, wine and
chicken stock.
Cook in a medium hot preheated oven at 190C/375F/gas 5 for about an
hour, or until the meat is starting to melt off the bone. Take out
any unwanted pieces, such as the backbone section, neck, giblets and
bay leaves and discard them. Add the reserved baby onions to the
casserole pot and cook for a further 30 minutes.
Pour off the juices and liquid into a clean pan and boil until they
reduce enough to coat the back of a spoon. Return them to the chicken
and vegetable mixture. Add a dash of brandy, season to taste with
salt and freshly-ground black pepper, and sprinkle with a handful of
freshly-chopped parsley.
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