1 whole Rangitikei free range chicken
2 tbsp duck fat or butter
sea salt and freshly ground pepper
24 baby onions, peeled
1/2 cup chicken stock
100ml (about half a cup) Madeira or sherry
100ml cognac or brandy
2 tbsp finely chopped flat parsley
Cut the chicken into eight pieces, season with salt and pepper and brown in the butter in a large, heavy-based pot.
Remove chicken from pot and brown the onions.
Put the chicken back in the pot and add the chicken stock and alcohol, making sure you scrape up the tasty bits sticking to the bottom. Gently simmer for 20 mins.
Stir in the parsley and cream, heat through, transfer to a platter and serve with sautéed potatoes.
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