This traditional French recipe is just delightfully good. It takes a bit of time to prepare the ingredients, but afterwards you cook it in the oven or slow cooker and you can go and relax with a glass of wine. Excellent if you have guests for dinner because it can be prepared beforehand. This is a recipe from Manu Feildel and he recommends to marinated the chicken overnight. However, if you don't have the time, 2 hours will do the trick. INGREDIENTS For the marinade 1.5l red wine 1 carrot, sliced 1 onion, sliced 3 cloves garlic, crushed 12 black peppercorns 3 sprigs thyme 1 fresh bay leaf 12 chicken drumsticks or 6 chicken marylands For the sauce 1/3 cup (80ml) olive oil 1/2 cup (125ml) brandy 60g butter 200g piece of speck or bacon cut into 3x1 cm strips 12 pearl onions or spring onions, peeled 3 eschalots, thinly sliced 3 garlic cloves, finely chopped 500g button mushrooms, wiped clean and trimmed 75g plain flour 1 bouquet garni (2 thyme sprigs & 1 b...