1 large Primo free range chicken, jointed
Olive oil
100 g butter, chopped
200 g diced Primo pancetta
10 small golden shallots or pickling onions, peeled
¼ cup brandy, warmed
750 ml red wine, preferably Pinot Noir or Beaujolais
2 cups chicken stock
2 carrots, peeled and chopped
2 stalks celery, chopped
2 fresh bay leaves
3 sprigs thyme
1 head garlic, broken into cloves
200 g small button mushrooms
Chopped flat leaf parsley to serve


Preheat oven to 160°C. Heat oil and half the butter in a large casserole over medium heat. Add the chicken pieces and cook until golden, then transfer to a plate. Add the pancetta, onions, carrot, mushrooms and celery and cook for 5 minutes until golden. Return the chicken to the pan, pour over the brandy and ignite with a long match. When the flames have extinguished, add the wine, stock and herbs, and season to taste with sea salt and freshly cracked black pepper. Bring to the boil, cover and place in the oven for 1 hour or until the chicken is tender and cooked through. Transfer the chicken, onions, pancetta and mushrooms to a warm dish, then strain the cooking liquid, discarding the solids. Heat the liquor in a saucepan over medium heat and simmer until it has reduced to a thick sauce. Stir through the remaining butter to enrich the sauce. To serve, return the chicken, mushrooms, onions and pancetta to the sauce and cook until heated through. Serve scattered with parsley.