1. Bouquet garni Use butcher’s twine to tie the herbs together.
2. Chicken Season the chicken with salt and pepper. Heat the oil in a large saucepan and brown the chicken. Remove and set aside.
3. Fry the onions, leeks and garlic in oil until soft and return the chicken to the saucepan. Add the brandy (if using) and set it alight to burn off the alcohol.