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ingrediants

6 slices bacon diced

2 -3 lb chicken cut into 8 pieces

Salt and pepper

cup flour

2 cloves of garlic, chopped

2 tbs onions

2 carrots cut into bite size pieces

cup brandy or cognac

bottle zinfandel or cotes du Rhone

tsp thyme

1 bay leaf

1tbs tomato paste

1 to 2 cups chicken stock

3 tbs butter

lb mushrooms

A dozen frozen small white onions

 

directions

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.

 

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