Ingredients

• 
  Marinade
• 2 chicken legs
• 1 bunch of parsley
• 1 bunch of rosemary
• 1 bunch of fresh oregano
• 1 bunch of fresh thyme
• 1 bottle of red wine
• 
  Vegetable stock
• 2 small onions
• 1 carrot
• 1 celery
• 1 clove
• 1 juniper berry
• 2 bay leaves
• 
  Beurre manié
• 1 tablespoon of soft butter
• 1 tablespoon of flour
• 
  Mushrooms and Pancetta
• 60 g of pancetta
• 200 g of mushrooms
• 
  White toast
• 1 slice of white bread
• 
  Caramelized onions
• 1 tablespoon of sugar
• 1 teaspoon of butter
• 8 small round onions
• 
  Cooking the chicken
• 30 ml of Cognac
• 
  Sauce
• 15 ml of Cognac

Preparation

• Marinade

• Get 2 chicken legs, and cut and debone the thighs
• Place them in a container with quartered onions and chopped carrots
• Add 1 bunch of parsley, 1 bunch of rosemary, 1 bunch of fresh oregano, and 1 bunch of fresh thyme
• Cover with 1 bottle of red wine (I used Merlot).
• Close the container and keep it in the fridge for a minimum of 12 hours

• Vegetable stock

• Parsley stems, 2 small onions with the skin, 1 carrot, 1 celery stick, 1 clove, 1 juniper berry (crushed), and 2 bay leaves
• Cover with cold water, bring to a boil, then simmer for 1 hour and a half
• Filter the stock with a sieve, then reduce it to about half liters on low flame

• Beurre manié

• Mix 1 tablespoon of soft butter with 1 tablespoon of flour until they are completely homogenized together
• This preparation it is not cooked

• Mushrooms and Pancetta

• Chop 60 g of pancetta (or bacon) in small cubes
• Get about 200 g of mushrooms and cook them for 10 minutes in butter and oil
• Add salt and pepper, stir, and cook another minute
• Remove the mushrooms from the pan and add the pancetta
• Let the pancetta get some color, then add back the mushrooms and cook another couple of minutes

• White toast

• Get 1 slice of white bread (also 2 if you like), remove the borders, and cut it into triangles
• Toast the bread in the same pan you used to cook mushrooms and pancetta; the residual fat will be enough

• Caramelized onions

• In a pan add 1 tablespoon of sugar and 1 teaspoon of butter with a pinch of salt
• Add 8 small round onions (mine were preserved, and I had to wash them)
• Cook them on a vivid flame until the sugar becomes brown
• Remove from the flame, and reserve them on a dish with a bit of oil
• Warning: they will stick together if you do not separate them while hot

• Cooking the chicken

• Remove and discard the herbs from the marinade
• Remove the chicken from the marinade
• Save the onions and carrots using a sieve
• Save all the wine; use a sieve to filter any solid residue
• Pat dry the chicken with kitchen paper
• Reduce the wine to half liters over a low flame
• Preheat the oven at 200 °C
• Brown the chicken on both sides in a pan with oil and butter (about 10 minutes), and add salt and pepper
• Add 30 ml of Cognac to the pan, and flame it. Let the flames extinguish themselves
• Remove the chicken from the pan and add the onions and carrots; cook them a couple of minutes on a very strong flame
• Add half of the beurre manié to the pot where the vegetable stock is reducing, and stir for a minute to dissolve
• In a Dutch oven, add the onion and carrots to the bottom, cover with the chicken, then pour almost all the wine reduction (keep a ladle) and almost all the vegetable stock (reserve a ladle too)
• Close the Dutch oven and place it in the oven for 30 minutes

• Sauce

• Mix the reserved wine reduction and vegetable stock, add salt and pepper and the remaining beurre manié, and stir well
• Add 15 ml of Cognac and cook for 30 seconds on low flame
• Pour the mushrooms and pancetta in the sauce

• Serving

• Place the chicken on a dish, cover with the veggies ( onions and carrots), and use a spider to get them from the cooking liquid
• Add the sauce on top, and decorate with the caramelized onions and the white toast
• Serve with a side of mashed potatoes

Video