Ingredients

Method

Make a bouquet garni by placing the bay leaf, thyme, rosemary and parsley sprigs together in a bunch and tie them together with string and set aside.

Place the flour on a bowl and place the chicken pieces into the flour, coat the chicken and tap off any excess flour.

Clean the mushrooms and dry with a kitchen towel and remove the rind from the bacon and cut into strips (lardons).

In a large heavy bottomed pot melt the butter and add the onions, bacon and mushrooms, saute until the ar softened then set them aside.

In the same pan place the chicken pieces and brown on all sides, this should take about 10 minutes. Pour the brandy over the chicken and set alight to burn off the alcohol. Shake the pot very gently and then the flames will subside.

Add the wine, bouquet garni, nutmeg, sugar, garlic, salt and pepper. Bring the pot to a simmer and cook for 1 hour stirring from time to time.

Add the mushrooms, bacon and onions and cook for a further 30 minutes.

Remove the chicken from the pot and place on a serving platter. Bring the pot to a boil and boil the sauce for a further 2 minutes to allow the sauce to thicken.

Pour the sauce over the chicken and serve immediately.