Prepare a whole chicken by cutting it into 6-8 pieces.

Cut pork or bacon into small chunks and fry in half the butter and ½ a tablespoon olive oil.

Remove the pork or bacon and place in an oven-proof pan, then sauté the whole onions in the pan with the fat.

When the outside of the onions has browned up a little place them into the ovenproof dish with the pork or bacon.

Season the chicken pieces with salt and pepper, then fry in the fat until brown.  

Remove the chicken from the pan and place it in the casserole dish. If not all your chicken fits in the pan do a second batch now. 

When all the meat is in the casserole pour the brandy over the chicken and set it alight, allowing the flames to burn out.

Add the red wine and the bouquet garni to the dish, and put the lid on the casserole dish.

Cook for about 45 minutes, basting occasionally.

Meanwhile, melt ½ oz butter and ½ tablespoon olive oil in a heavy-based pan and sauté the mushrooms for about 5 minutes.

Add the mushrooms to the chicken, after 45 minutes of cooking time.

Cook for a further 15 minutes.

Make a roux by mixing the flour with ½ ounce softened butter with your fingers and stir carefully into the meat juices.

Add the crushed garlic.

Season to taste with salt and pepper.

Cook for a further 10 minutes.

Sprinkle with chopped parsley.

Serve with sautéed potatoes or a creamy garlic mash and your favorite vegetables such as French green beans. You could also serve it with pasta, which is equally good. More suggestions in the notes below.