Preparation

Peel the garlic cloves and onions. Wash vegetables and herbs.
On a cutting board, cut the onions on 4 pieces. Chop the leeks and carrots irregularly. Cut each chicken into the joints, separating the drumsticks, thighs and the breast.
In a very large bowl, or in a plastic bag, combine all the ingredients. Refrigerate and marinate for 48 hours.

cooking:
In 3 bowls, separate the marinade ingredients: vegetables, chicken and liquid. Reserve.

Bring a medium pan with a little butter over medium heat. When you start to foam, gradually brown the chicken pieces. (If you put all the pieces at once, the chicken will not turn golden.) Put more butter as you add the chicken pieces. Reserve 2 tablespoons of butter for the vegetables. Remove the chicken from the pan and set aside.

In the same pan, add the remaining butter and brown the vegetables for a few minutes. Add marinade liquid, chickens, broth and cook for 30 minutes.

Assembly:

Cut the onion in half and halves, in very thin half moons. Cut the bacon into strips as well. Cut the carrot into very thin strips. Finely chop the chives. Reserve.

In a frying pan, place the butter and bring to medium heat. When melted, brown the bacon for 5 minutes. Add onion and carrot and sauté for 15 minutes. Season with salt.

Transfer the chicken to a platter, arrange the sautéed vegetables on top, garnish with the scallions and serve immediately.

Ingredients

  • 10 whole garlic cloves, without the peel
  • 2 onions
  • 1 carrot
  • 1 leek (only the white part)
  • 1 whole chicken of 2 kg
  • 750 ml of red wine
  • 1/2 cup (tea) brandy
  • 1/2 tablespoon of coarse salt
  • salt and freshly ground black pepper to taste
  • 2 bay leaves
  • 2 sprigs of rosemary
  • For cooking:
  • 80 g of butter
  • 2 ½ cups of homemade chicken stock
  • Assembly:
  • 1 carrot
  • 1 onion
  • 1 tablespoon of chives
  • 150 g of bacon in pieces
  • 1/2 tablespoon butter
  • salt to taste