These days you can use any chicken you prefer, and if you buy
the whole bird and cut it into portions this is much cheaper than buying
portions (although portions will do just fine). Traditionally, a cock bird was one of the preferred poultry for
Christmas years ago, but it is not so popular these days.
Whichever chicken you choose; it will be a very good dish.
3lb chicken or chicken portions (preferably free
2 slices of pork or bacon
½ lb small onions
½ lb of mushrooms
Salt and pepper to taste
½ bottle of red wine
2 cloves of garlic
1 oz butter
1 tbsp olive oil
4 tbsps brandy
1 tbsp flour
Bouquet garni consisting of: 1 sprig of thyme; 2
bay leaves; 3 sprigs of parsley
Parsley for garnish
1. Prepare a whole chicken by cutting it into 6-8 pieces.
2. Cut pork or bacon into small chunks and fry in the half
the butter and ½ a tbsp olive oil.
3. Remove from pan and sauté the whole onions in the fat.
4. Place the pork and onions into an ovenproof dish.
5. Season the chicken pieces with the salt and pepper, then
fry in the fat until brown.
6. Remove from pan and place with the onions and pork in the
7. Pour the brandy over the chicken and set alight, allowing
the flames to burn out.
8. Add the red wine and the bouquet garni to the dish, and
put the lid on the casserole dish.
9. Cook for about 45 minutes, basting occasionally.
10. Meanwhile, melt ½ oz butter and ½ tablespoon olive oil
in a heavy based pan and sauté the mushrooms for about 5 minutes.
13. Add the mushrooms to the chicken, after the 45
minutes’ cooking time.
14. Cook for a further 15 minutes.
15. Mix the flour with ½ oz butter and stir carefully into
the meat juices.
16. Add the crushed garlic.
16. Season to taste with salt and pepper.
17. Cook for a further 10 minutes.
18. Sprinkle with chopped parsley.
Serve with sautéed potatoes or a creamy garlic mash and your
favourite vegetables such as French green beans. You could also serve it with
pasta too, which is equally good.