Ingredients
- 30 g butter
- 1 tablespoon oil
- 12 pickling onions
- 3 bacon rashers, rind removed, chopped
- 12 button mushrooms
- 1 carrot, sliced
- 1 onion, sliced
- 2 kg chicken pieces
- 2 tablespoons brandy
- 2 cups (500 ml) dry red wine
- 1¾ cup (185 ml) chicken stock
- 1 bouquet garni
- 2 tablespoons flour
- 2 tablespoons butter, extra
Method
1. Heat half the butter and oil in a 2.5 litre flameproof casserole and cook the pickling onions for 5–8 minutes, or until brown. Remove from the casserole and set aside. Add the bacon and mushrooms, and fry until the bacon is browned, then remove.
2. Heat the remaining butter and oil in the casserole, add the carrot and onion, and cook until browned. Remove. Add the chicken pieces and fry for 5 minutes, or until golden all over. Remove the casserole from the heat and stir in the brandy. Add the wine, stock, bouquet garni and carrot and onion mixture. Return to the heat and bring the mixture to the boil, then reduce the heat, cover and simmer for 40–50 minutes, or until the chicken is tender. Remove the chicken pieces, strain the sauce into a bowl and discard the carrot, onion and bouquet garni.
3. Combine the flour and butter to form a paste. Return the sauce to the casserole and gradually whisk in the paste and stir until the sauce boils and thickens. Return the chicken, pickling onions, mushrooms and bacon to the casserole. Simmer for 5–10 minutes, or until heated through. Serve with crusty French bread.
