Place the chicken in a large dish, pour over the wine, crush two of the bay leaves and the thyme between your fingers and place in the dish with the peppercorns and two of the garlic cloves, cover with cling film and marinate in the fridge for at least 12 hours, or preferably overnight.
Once it has marinated, remove the chicken from the marinade and pat dry, put the marinade to one side for later. Season the chicken with some salt and pepper.
Heat some olive oil in a large frying pan and place the chicken in the pan, skin side down and fry until golden brown all over. Transfer the chicken to a plate and leave it to rest until it is needed.
Deglaze the pan with the brandy and any juices from the chicken plate and put to one side for later. Heat some olive oil in a large saucepan and sauté the lardons, garlic, onion and celery until the onion is translucent, make sure that the garlic doesn't burn by stirring it.
Season it with salt and pepper and add the chicken to the pan, along with the brandy juice, chicken stock, bay leaf, wine marinade and the tomato paste. Put the lid on the saucepan and bring to the boil, turn the heat down and allow it to simmer for 40 minutes.
Chop the root off the salad onions and roughly chop the green stem, add the stems and bulbs to the pan with the button mushrooms, put the lid back on and allow it to simmer for a further 20 minutes. Stir in the freshly chopped parsley and serve.