The two essentials of this well known favourite are brandy and red wine, a change from white wine . usually associated and served with poultry.
ingredients
serves 4
3/8 cup butter
2 tablespoons oil
4 slices (4 ounce) fatty bacon, trimmed and cut into small pieces
12 button onions, peeled
2 garlic cloves, peeled and crushed
4 chicken pieces
3 tablespoons Cognac
1 bayleaf
6 peppercorns
few stalks parsley
1/2 pint chicken stock
1/2 pint red wine
1 level teaspoon sugar
1 cup button mushrooms, washed
few sprigs of watercress
method
1. Preheat oven to very moderate, 170°C (325°F).
2. Heat half the butter and the oil in a large skillet and fry bacon, onions and garlic for 8 - 10 minutes, or until lightly browned. Remove from the pan with a draining spoon and keep on one side.
3. Add remaining butter to pan and cook chicken pieces for 10 minutes, or until golden brown all over.
4. Remove pan from heat, pour Cognac over and set alight with a match. When flames have died down, transfer chicken and juices in pan to a casserole.
5. Add prepared bacon and onion mixture, bayleaf, peppercorns and parsley to casserole.
6. Pour stock and red wine over and add sugar.
7. Cover closely with lid or foil and cook in centre of oven for about 1 hour.
8. Remove lid, add mushrooms and return to oven for a further 15-20 minutes, or until chicken is tender.
9. Thicken, if liked, with a little cornstarch blended with water.
10. Serve garnished with sprigs of watercress
