Place the chicken wings, carrot, celery and garlic into a large saucepan and cover with the water, bring to a boil and simmer for 10 minutes.
Remove the chicken from the saucepan and set aside to cool, then strain out the carrot, celery and garlic and continue simmering the stock (approximately 45 minutes in total).
In a hot fry pan, splash oil and toss in the mushrooms until they just start to colour. Season with salt. Next add the onions and fry until translucent then add the brandy.
Once the chicken wings are cooled, separate the meat from the bones and roughly chop. Add the chopped chicken to the fried mushrooms.
Re-introduce the chicken and mushrooms to the stock and simmer for 15 minutes, then serve.
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