From Australian Women’s Weekly - French Cooking Made Easy, first printed in 1991
- 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
- Cut chicken into serving sized pieces, remove any fat
- 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
- Add bacon, onions and garlic to the frying pan, fry until onions are browned.
- Stir in red wine, water, crumbled stock cube, brandy and tomato paste.
- Return chicken to the pa, bring to the boil, cover, reduce heat and simmer for 30 minutes
- Add mushrooms, simmer uncovered for a further 10 minutes or until the chicken is tender.
- 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.