Heat the butter in a large saucepan over medium heat. Add the salt pork pieces and sauté until slightly golden.

Add the shallots, onions, garlic, and carrot. Sauté until tender. Do not brown. Remove the vegetables and pork with a slotted spoon.

Add the chicken and cook until browned. Sprinkle the chicken with the flour, salt, pepper, parsley, chervil, bay leaf, and thyme. Add the previously cooked vegetables back to the pan. Add the wine and brandy. Simmer for 15 to 20 minutes.

In the last 5 minutes of cooking, add the mushrooms.