13 December 2012,23:36 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Rub the chicken with the dried thyme and pepper. Saute half the pieces in the oil in a large flameproof casserole for 7-10 minutes until golden.
  • Remove with a slotted spoon and set aside on a plate. Repeat with the remaining chicken.
  • Add the bacon to the casserole and cook over a moderate heat, stirring frequently, until the fat runs. Add the onions, mushrooms and garlic and cook, stirring frequently, for 5 minutes.
  • Gently warm the brandy in a small saucepan.
  • Return the chicken and its juices to the casserole, pour in the brandy and set it alight with a taper, when the flames subside, add the wine and bring to the boil, stirring.
  • Add the bouquet garni and salt and pepper to taste. Cover and simmer over a gentle heat, stirring occasionally, for 40 minutes or until the chicken is tender.
  • Remove the chicken and vegetables to a warmed serving dish with a slotted spoon and keep hot. Discard the bouquet garni. Mix the butter and flour to a paste and add to the sauce a little at a time until evenly blended.
  • Bring to the boil and simmer, stirring, for 2-3 minutes until the sauce thickens. Season to taste.
  • Serve the chicken and vegetables with the sauce spooned over.
  • Garnished with thyme and parsley, if liked.


  • 3 kg oven-ready chicken, giblets removed, cut into 8 pieces
  • 4 teaspoons dried thyme
  • 5 tablespoons grapeseed oil
  • 250 grams rindless rashers of smoked streaky bacon, chopped
  • 20 small pickling onions, peeled and blanched
  • 300 grams small button mushrooms
  • 5 garlic cloves, crushed
  • 5 tablespoons brandy
  • 500 ml red wine
  • 2 bouquet garni
  • 2 tablespoon butter
  • 4 tablespoons plain flour 
  • Salt and pepper

To Garnish

  • Fresh thyme (optional) 
  • Fresh parsley (optional)

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