4 tablespoons plain flour
1.4kg/3lb chicken cut into 8 pieces
1 tablespoon olive oil
4 tablespoons butter
20 button onions
75g/3oz rindless bacon, diced
20 button mushrooms, wiped with
damp kitchen paper
2 tablespoons brandy
1 bottle red Burgundy
1 bouquet garni
1 teaspoon soft brown sugar
15g/1⁄2oz butter, softened
salt and freshly ground black pepper
• Put 3 tablespoons of the flour in a large plastic bag, and dredge each
chicken piece in it until lightly coated. Shake off any excess.
• Heat the oil and butter in a large flameproof casserole dish. Add the
onions, bacon and mushrooms, and sauté for 3–4 minutes. Remove with
a slotted spoon and set aside. Add the chicken pieces to the hot oil and
cook for 5–6 minutes until browned on all sides.
• Pour in the brandy and, standing well back from the pan, very carefully
light it with a match, then shake the pan gently until the flames subside.
Pour in the wine, then add the bouquet garni and sugar. Season with
salt and pepper.
• Bring to the boil, cover and simmer for 1 hour, stirring occasionally.
• Return the reserved onions, bacon and mushrooms to the casserole dish,
cover, and cook for 30 minutes. Transfer the chicken, vegetables and
bacon to a warmed dish. Remove the bouquet garni, and boil rapidly
for 2 minutes to reduce the liquid slightly.
• Cream together the butter and remaining flour. Whisk this into the liquid
in the casserole dish, a teaspoon at a time, until the liquid has thickened
slightly. Pour over the chicken. Serve hot.