Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Bottle red wine
Few sprigs fresh thyme
2 Bay leaves
Few sprigs parsley
1 md Sized chicken, jointed
1 tb Vegetable oil
4 oz Streaky bacon, cut into
Strips or lardons
2 Onions, chopped
Flour
1 Glass of brandy
2 Cloves garlic, chopped
4 oz Mushrooms, halved
20 Pearl onions
2 oz Butter
2 ts Sugar
Beurre manie, made with 1
ts Flour and butter
1 tb Chopped parsley

Bring the red wine to a boil with thyme and parsley and bay leaves,
then leave to cool for 1 hour. Pour the wine over the jointed chicken
and marinate 12 hours.

Fry the bacon and remove with a slotted spoon. Add the oil to the pan
and fry the onions until softened. Remove the chicken from the
marinade and pat dry. Dust the chicken with flour then add to pan and
fry lightly to brown. Pour in the warmed brandy and flambe it.
Transfer chicken and liquid to a casserole and add bacon, marinate,
garlic and mushrooms. Cover and cook in a preheated oven at 300
degrees for about 1 hour.

In the meantime, fry the pearl onions in butter with the sugar and a
little water until glazed. Add to the casserole and cook for a
further 30 minutes. If the sauce needs thickening, stir in a few
small knobs of buerre manie. Remove casserole from the oven and
sprinkle the chopped parsley over before serving.

TWO FAT LADIES SHOW #FL1B04

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