A classic French provincial dish, hard to beat on a cold winter’s night.

Serves 4

1 medium corn-fed chicken (1.4 – 1.6kg), cut in serving pieces
Salt and freshly cracked pepper
2 tablespoons light olive oil
125g steaky bacon, rind removed, diced
1 clove garlic, peeled and smashed
12 – 16 baby onions, peeled
2 tablespoons brandy
¾ (three quarters) bottle red wine
250ml (1 cup) chicken stock
Bouquet garni
250g button mushrooms, browned in a little oil
1 tablespoon softened butter
worked with 1 tablespoon plain flour

Wipe the chicken pieces dry and season with salt and pepper. Heat the oil in a medium heavy casserole, fry the bacon until crispy, add the onions and garlic clove and fry until golden, turning them frequently. Remove to paper towels. Fry the chicken pieces until golden all over. Tip out any fat, then pour in the brandy and flame it (stand back!). When flames have subsided, return bacon, onions and garlic to the casserole, pour in the wine and stock and add the bouquet garni. Cover and simmer very gently until chicken is tender, about ¾ – 1 hour. Add mushrooms to chicken and simmer until mushrooms are soft.
Remove chicken pieces and vegetables to a warm serving platter or dish. Discard bouquet garni. Bring the red wine to the boil and reduce by half over medium heat. Skim off any fat. Add the butter/flour mixture (‘beurre manie’) in small pieces to the red wine, stirring over low heat until the butter has melted and the sauce has thickened. Bring just to boiling point and when shiny and glazed, pour over the chicken. Serve immediately.