Serves 6
Ingredients
- 2 rashers bacon
- 2 1/2 cups red wine
- 12 pickling size onions
- 6 sprigs parsley
- 24 button mushrooms
- 1 bay leaf
- 3 tablespoons oil
- 1 sprig thyme
- 1/2 cup flour
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon flour
- Freshly ground black pepper
- 2 tablespoons water
- 6 whole chicken legs
- 1 tablespoon finely chopped parsley
- 2 tablespoons brandy
Method
Derind the bacon and cut flesh into thin strips. Peel the onions. Wipe and trim the mushrooms. Heat one tablespoon of the oil in a frying pan and cook the bacon. Place in a casserole dish. Add the onions and mushrooms to the frying pan and saute for 5 minutes. Remove from pan and set aside. Mix the flour, salt and pepper together in a plastic bag. Cut the chicken legs at the joint. Toss the chicken pieces in the seasoned flour. Heat the remaining oil in a large frying pan and brown the chicken pieces on all sides. Warm the brandy, pour over the chicken and carefully ignite, using a long taper if possible. When the flames subside, place chicken in a casserole dish. Add wine to brandy in pan.
Stir to remove pan sediment. Pour over chicken.Tie the parsley, bay leaf and thyme together to form a bouquet garni.
Crush, peel and mash garlic. Add bouquet garni, garlic and bacon to the casserole. Cover and cook at 180°C for 1 hour, stirring occasionally. Mix the flour and water together and stir into the chicken. Add the mushroom and onions and cook for a further 30 minutes.Remove the bouquet garni and garlic and discard. Sprinkle casserole with chopped parsley
