Place the whole chicken on the chopping board.

Whole chicken · 1,600 g

Garlic cloves board (chopping board)

Joint the chicken into 8 pieces — 2 drumsticks, 2 thighs, and 4 breast portions — cutting firmly through the joints.

Garlic cloves board (chopping board)Chefs knife

Season the chicken joints all over with salt.

Salt · 1 tspChicken joints · step 2

Garlic cloves board (chopping board)

Sprinkle the black pepper over both sides of the salt-seasoned chicken joints.

Ground black pepper · 1 tspSeasoned chicken thighs · step 3

Garlic cloves board (chopping board)

Dust the seasoned chicken joints all over with plain flour, patting off any excess.

Plain flour · 2 tbspSeasoned steaks · step 4

Garlic cloves board (chopping board)

Preheat the oven to 160 °C.

Oven

160°C

Peel the shallots on the chopping board, removing the papery outer skins.

Shallots · 200 g

Garlic cloves board (chopping board)Chefs knife

Pour the olive oil into a large heavy-based saucepan.

Extra-virgin olive oil · 2 tbsp

Large heavy based saucepan

Set the pan over a medium heat and warm the oil until it shimmers.

Large heavy based saucepan

Lay half the flour-dusted chicken joints skin-side down in the hot oil.

Large heavy based saucepan

Sear the chicken joints, turning once with tongs, until deeply golden on both sides, about 4 minutes per side; set the first batch aside on the plate and sear the second half the same way.

Large heavy based saucepanTongs

Lift the browned chicken joints out of the pan onto a plate and set aside.

PlateTongs

Add the smoked lardons to the rendered fat remaining in the pan.

Smoked lardons · 150 gBrowned chicken joints · step 12

Large heavy based saucepan

Fry the lardons in the fat remaining in the pan, stirring occasionally, until they are golden and have given up their fat.

Large heavy based saucepanWooden spoon

Tip the peeled shallots into the pan with the lardons.

Large heavy based saucepan

Press each garlic clove flat with the side of the knife to loosen the skin, then pull the skin away and discard it.

Garlic · 3 clove

Garlic cloves board (chopping board)Chefs knife

Lay each peeled clove flat on the board and press firmly with the side of the knife until it splits and flattens.

Garlic cloves board (chopping board)Chefs knife

Add the crushed garlic to the pan.

Large heavy based saucepan

Stir everything together and cook over a medium heat, stirring occasionally, until the shallots are golden and beginning to soften.

Large heavy based saucepanWooden spoon

Add the tomato purée to the softened shallots and lardons.

Tomato purée · 1 tbsp

Large heavy based saucepan

Stir the tomato purée into the shallots and lardons and cook for 1 minute until it darkens slightly.

Large heavy based saucepanWooden spoon

Take the pan off the heat, then pour the brandy into the pan, and return the pan to the heat.

Brandy · 60 ml

Large heavy based saucepan

Let the brandy bubble fiercely, scraping up any browned bits from the base of the pan, until it has reduced by half.

Large heavy based saucepanWooden spoon

Pour the red wine into the pan.

Red wine · 750 ml

Large heavy based saucepan

Add the chicken stock to the pan.

Chicken stock · 250 ml

Large heavy based saucepan

Add the fresh thyme sprigs to the pan.

Fresh thyme · 4 sprig

Large heavy based saucepan

Add the bay leaves to the pan.

Bay leaf · 2 piece

Large heavy based saucepan

Season the braising liquid with salt.

Salt · 1 tsp

Large heavy based saucepan

Season the braising liquid with ground black pepper.

Ground black pepper · 1 tsp

Large heavy based saucepan

Nestle the browned chicken joints back into the pan, pushing them down so they are mostly submerged in the liquid.

Large heavy based saucepan

Bring the contents of the pan to a full boil over a high heat.

Large heavy based saucepan

Cover the pan with its lid.

Large heavy based saucepanPan lid

Transfer the covered pan to the oven.

Large heavy based saucepanOvenOven glove

Braise in the oven for 1 hour 30 minutes, until the chicken is very tender and cooked through. Check the thickest thigh reads 74 °C on a thermometer.

Large heavy based saucepanOvenThermometer

160°C

Using oven gloves, carefully lift the pan out of the oven.

Large heavy based saucepanOvenOven glove

Lift the chicken joints out of the sauce onto a plate with tongs and set aside while you finish the sauce.

PlateTongs

Add the button mushrooms to the braising sauce in the pan.

Button mushrooms · 250 gBraised chicken · step 36

Large heavy based saucepan

Bring the sauce to a vigorous simmer over a high heat and cook uncovered, stirring occasionally, until it has reduced and thickened enough to coat the back of a spoon, about 10 minutes.

Large heavy based saucepanWooden spoon

Add the unsalted butter to the reduced sauce.

Unsalted butter · 40 g

Large heavy based saucepan

Swirl the pan so the butter melts into the sauce, giving it a glossy finish.

Large heavy based saucepan

Return the chicken joints to the pan and spoon the sauce over them to reheat for 2 minutes.

Large heavy based saucepan

Finely chop the flat-leaf parsley, on a clean chopping board.

Flat-leaf parsley · 10 g

Leaf parsley board (chopping board)Chefs knife

Ladle the chicken joints and sauce into a large deep serving bowl.

Large deep serving bowlLadle