Step 1

Briefly rinse chicken cavity under cold running water. Pat dry inside and out with paper towel. Place, breast-side down, on a clean work surface. Use poultry shears to cut on either side of backbone and discard backbone. Cut breast in half, splitting breastbone. Use a sharp knife to cut each side in half, between thigh and breast. Cut drumstick from thigh, cut thigh in half. Remove wing from breast, then cut breast diagonally in half. Repeat with remaining chicken half, to make 12 pieces.

Step 2

Preheat oven to 180°C. Place flour in a bowl, season with salt and pepper. Toss chicken in flour and shake off excess. Heat oil in a frying pan over medium-high heat. Add a third of the chicken pieces and cook, turning chicken occasionally, for 8 minutes or until browned all over. Transfer to a ovenproof, flameproof dish. Repeat in 2 more batches with remaining chicken pieces. Add bacon to pan and cook, stirring, for 5 minutes or until bacon is browned. Place in pan with chicken.

Step 3

Add onions to saucepan and cook, stirring, for 8 minutes or until browned. Add mushrooms and garlic, cook, stirring, for 5 minutes or until mushrooms are tender. Add wine and bring to the boil. Stir in stock, brandy, tomato paste and bouquet garni and pour over chicken.

Step 4

Bake in preheated oven, covered, for 1 1/2 hours or until chicken is tender and sauce is slightly reduced. Serve with steamed green beans, if desired.