Ingredients

• 1.75kg/4lb oven-ready chicken
• 2 tbsp plain flour, seasoned
• 25g/1oz unsalted butter
• 1 tbsp vegetable oil
• 350g/12oz button onions, peeled
• 175g/6oz unsmoked streaky bacon in one piece, cubed
• 4 tbsp brandy
• 75cl bottle red wine
• 2 garlic cloves, crushed
• 2 tsp fresh thyme leaves
• 2 bay leaves
• 225g/8oz chestnut mushrooms
•   seasoning
•   fried bread triangles
•   fresh parsley, chopped

Method

1. Joint the chicken into pieces and dust with the seasoned flour.
2. Heat the butter and oil in a large flameproof casserole dish. Add the onions and fry until they are just beginning to brown, then tip in the bacon and fry until lightly browned. Transfer the mixture to a plate using a slotted spoon.
3. Add the chicken pieces to the casserole dish and fry gently until golden brown on all sides. Heat the brandy in a separate pan, pour over the chicken and carefully ignite. When the flames have died down, pour in the wine and stir well to incorporate any sediment from the bottom into the sauce.
4. Return the bacon and onions to the casserole and add the garlic, thyme and bay leaves; bring to the boil. Cover and simmer gently for 1¼ hours until the chicken is tender. 15 minutes before the end of cooking time, stir in the mushrooms.
5. Transfer the chicken to a serving dish and surround with the onions and mushrooms; keep warm. Boil the pan juices for about 5 minutes until thickened, glossy and reduced by one third. Season and pour over the chicken, then serve with fried bread sprinkled with chopped parsley.

Notes