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Ingrediants:

2 rashers rindless bacon

12 pickling onions

24 button mushrooms

45ml oil

125ml flour

2ml salt

freshly milled black pepper

8 chicken drumsticks or thighs

60ml brandy

625ml red wine

6 sprigs parsley

1 bay leaf 1 sprig thyme

2 cloves garlic

15ml flour

30ml water

chopped parsley

Set the oven at 180 degress. Cut the bacon into thin strips.

Skin the onions. Wash and trim the mushrooms. Heat the oil in the frying pan

and fry the bacon until all the fat has rendered. Place in a casserole.

Add the onions and mushrooms to the pan and sizzle for a minute or two then set aside.

Mix together the flour, salt and pepper and toss the chicken pieces to coat lightly.

Heat a little more oil in the pan and brown the chicken pieces.

Warm the brandy, pour over the chicken and flame. When the flames subside,

transfer the chicken to the casserole. Add the wine to pan, stir thoroughly and pour over chicken.

Tie the parsley,bay leaf and thyme together to form bouquet garni and add to casserole.

Peel and crush the garlic and add. Cover and bake for 1 hour, stirring occasionally.

Mix together the flour and water, stir into the sauce with the mushrooms and onions and cook

for a further 30 minutes.

Remove and discard the bouquest garni and garnish the casserole with chopped parsely.

serves 6

* Taken from the Quick ‘n’ Easy Chicken reciept book