From Australian Women’s Weekly - French Cooking Made Easy, first printed in 1991

Ingredients

• Whole chicken - although I usually use several fillets
• 60g butter
• 4 bacon rashers, chopped
• 375g (about 16) cocktail onions
• 2 cloves garlic, crushed
• 1.5 cups dry red wine
• 1 cup water
• 1 chicken stock cube
• 2 tablespoons brandy
• 1 tablespoon tomato paste
• 250g baby mushrooms
• 1 tablespoon plain flour
• 2 tablespoons water, extra

Method

1. Cut chicken into serving sized pieces, remove any fat
2. Melt the butter in a large frying pan, add the chicken in a single layer, fry until golden brown all over, remove from pan. Drain all but 1 tablespoon of fat from the pan
3. Add bacon, onions and garlic to the frying pan, fry until onions are browned.
4. Stir in red wine, water, crumbled stock cube, brandy and tomato paste.
5. Return chicken to the pa, bring to the boil, cover, reduce heat and simmer for 30 minutes
6. Add mushrooms, simmer uncovered for a further 10 minutes or until the chicken is tender.
7. Remove chicken to serving plate. Stir blended flour and extra water into pan, stir constantly over heat until the mixture boils and thickens, stir over high heat for 1 minute and pour sauce over chicken.