To make the marinade, heat half the oil in a pan that's large enough to hold 2 litres of liquid. Add the beetroot, carrot, onion and celery, and fry until the vegetables are lightly coloured. Add the peppercorns, garlic, thyme, sugar and bay leaves. Deglaze with one and a half bottles of the wine and bring to the boil. Remove from heat, transfer to a bowl and cool in the fridge.
Once the marinade is cold, add the chicken and place a light weight on top. Place in the fridge overnight to marinate.
The next day, remove the chicken, reserving the mariande. Pat dry using paper towel. Dust the chicken in the flour and season with salt and pepper.
Heat the remaining oil in a heavy-based pan over medium heat. Add the chicken and sear until golden brown. In another saucepan, bring the reserved marinade to the boil. Pour this oven the chicken. Add the remaining wine, vinegar and veal jus. Cover with the cartouche and simmer, over low heat, for 35 minutes or until cooked.
Remove half the cooking liquid and set aside (this will be used to make the sauce).
To make the sauce, heat the vegetables in a medium-size pot over medium heat. Add the sugar and cook for a further minute. Add the Pinot Noir, one-third at a time, reducing slightly in between additions. Add the reserved cooking liquid, one-third at a time, and reduce until it takes on a sauce consistency. Remove from heat and add the chicken livers, whisking continuously for 30 seconds, tasting often so the livers don't overpower the sauce. Strain twice and set aside until required.
Note: We use the chicken livers to thicken the sauce instead of blood, which was traditionally used to thicken sauce.
To make the garnish, heat half the clarified butter in a copper pot over medium heat. Add the shallots and cook until the skin has caramelised. Add the sugar and salt to caramelise further. Add the stock and cook over low heat, until the shallots are just cooked through.
Remove from heat and set aside to cool in the liquid.
In a large heavy-based pan, heat the remaining clarified butter. Saute the kaiserfleisch. Add the mushrooms and cook until golden. Add the shallots and cook until heated through. Remove from heat and drain excess clarified butter.
Top the chicken with the grandmother garnish. Sprinkle with parsley to serve.
