Disjoint, wash and dry chicken.
Use the back and neck for a stock pot.
Melt in a large heavy skillet butter or olive oil.
Add and brown lightly the salt pork, onions, carrot, shallots, garlic
Push the vegetables aside.
Brown the chicken in the fat.
Add and stir in flour, parsley, chervil or marjoram, bay leaf, thyme, salt, pepper, brandy.
Stir in red wine.
Simmer the chicken covered over low heat until done, about 1 hour. The last 5 minutes of cooking add sliced mushrooms.
Skim off excess fat. Season to taste
Serve the chicken on a hot platter, with the sauce and vegetables poured over it.