Step 1

To make marinade, place all ingredients and 1 teaspoon salt in a large saucepan and bring to the boil. Remove from heat to cool and for flavours to infuse the wine.

Step 2

Meanwhile, to joint the chicken, using a sharp knife or poultry shears, cut down either side of the backbone and discard bone. Halve chicken through breastbone, then, with chicken skin-side up, cut in half between the thigh and breast. Trim wings at first joint and discard bones.

Step 3

Place chicken and the marinade in a bowl. Cover with plastic wrap and refrigerate for 3 hours.

Step 4

Remove chicken from marinade and pat dry with paper towel. Strain marinade into a bowl. Reserve vegetable mixture.

Step 5

Heat a large casserole over medium heat. Add speck and cook, stirring occasionally, for 3 minutes or until fat renders and speck is golden. Remove speck with a slotted spoon and drain on paper towel. Return casserole to medium–high heat, add chicken and brown, in 2 batches, for 3 minutes each side. Transfer to a bowl. Drain all but 2 tablespoons fat from the casserole, then return to heat. Add reserved vegetable mixture and garlic, and cook, stirring occasionally, for 6 minutes or until vegetables are soft. Add brandy and, using a long match, carefully ignite. Allow flame to burn out, then stir in flour. Gradually stir in stock, then reserved marinade. Return chicken to casserole, bring to a simmer, then reduce heat to low–medium and cook, partially covered with a lid, for 1 1/2 hours or until chicken is tender and almost falling off the bone.

Step 6

Meanwhile, melt half the butter in a large saucepan over medium–high heat. Add eschalots and sugar, and cook, stirring occasionally, for 5 minutes or until eschalots caramelise. Add 125ml (1/2 cup) water, bring to the boil, then simmer for 8 minutes or until syrupy.

Step 7

Heat remaining 50g butter and oil in a frying pan over high heat. Add the mushrooms and toss for 5 minutes or until golden. Season with salt and pepper.

Step 8

Add speck, eschalot mixture and mushrooms to coq au vin and stir over medium heat to warm through. Season with salt and pepper. Scatter with parsley and serve with bread.