CHICKEN IN RED WINE

Preparation Method :

• Heat the oil and butter in a large flameproof casserole, add the chicken pieces and fry gently, turning frequently until golden on all sides.
• Remove with slotted spoon and set aside. Pour off half the fat from the casserole, then add the onions and bacon. Fry over moderate heat until lightly coloured, then sprinkle in the flour and cook for 1 minute.
• Gradually blend in the wine and bring to the boil. Add the bouquet garni, garlic, sugar, nutmeg, salt and pepper to taste.
• Replace the chicken, cover and simmer for 15 minutes. Add the mushrooms and continue cooking gently for a further 30 minutes or until the chicken is tender.
• Remove chicken with slotted spoon and place on Croutes on warmed plates. Keep hot. Pour the brandy into the sauce and cook, uncovered, for 5 minutes.
• Remove bouquet garni and garlic, then taste and adjust seasoning. Pour the sauce over the chicken.
• Serve immediately with rice or boiled potatoes and a mixed salad.