6 slices bacon diced
2 ½-3 lb chicken cut into 8 pieces
Salt and pepper
¼ cup flour
2 cloves of garlic, chopped
2 tbs onions
2 carrots cut into bite size pieces
¼ cup brandy or cognac
½ bottle zinfandel or cotes du Rhone
¼ tsp thyme
1 bay leaf
1tbs tomato paste
1 to 2 cups chicken stock
3 tbs butter
¾ lb mushrooms
A dozen frozen small white onions
In a heavy skillet or Dutch oven fry the bacon until crisp and reserve. Salt, pepper, and coat the chicken with 3-tablespoon flour. Brown the chicken in the bacon fat.
Add the garlic, onions, and carrots and cook to soften, about 3 minutes
Off heat pour in the brandy or cognac, light with a match, place back on flame and flambé (flame will go out in about a minute).
Add the wine, the herbs, tomato paste, reserve bacon and enough stock to just cover the chicken. Cover the skillet and simmer for 30 to 40 minutes
Mash 1 tablespoon butter with the remaining tablespoon flour, add to the stew and raise the heat until the sauce thickens.
In a small saucepan add the remaining butter and mushrooms, cook for 3 minutes, then add the small white onions and cook over medium low heat until browned. Add to the stew.
Can be prepared a day or two in advance and placed in the refrigerator. It will mellow and be even better.