Chicken in Red Wine Sauce

Cut pancetta into strips. Peel shallots. Rinse chicken thoroughly, pat dry and cut up into about 12 pieces. Pour oil in a roasting pan and heat, add pancetta into pan and fry. Remove with a slotted spoon and drain on kitchen paper. In the bacon fat brown the chicken pieces on all sides. Season with salt and pepper. Add shallots and fry briefly and sprinkle with flour. Deglaze with brandy. Pour in red wine and broth to not entirely cover, add bay leaves, simmer gently over low heat for about 40 minutes. Stir occasionally and if necessary, add more broth.

Wipe mushrooms with a damp cloth and leave whole or halve depending on the size. Fry in hot butter in a pan for 1-2 minutes.

Just before serving, add the mushrooms and pancetta to the chicken, mix in, season with salt and pepper and serve.