Amount
Ingredient
Preparation



1 1/2
tablespoon
butter





1
tablespoon
oil





125
g
salt pork

ham, or bacon, chopped



12
each
onions





1-2
garlic
cloves

crushed



3
cups
mushrooms, canned





3
pounds
chicken

jointed, or 6 chicken pieces



1/2
cup
flour

seasoned



3/4
teaspoons
salt





1
x
pepper

freshly ground



1/2
teaspoon
thyme leaves





2
whole
bay leaves





2
sprigs
parsley





1/4
cup
brandy





1
bottle
red wine

prefer claret or burgundy



1
teaspoon
sugar





2
teaspoons
flour





1/4
cup
parsley

finely chopped

 Heat butter and oil in pan, fry pork, onions, garlic.  Add mushrooms, fry gently, remove ingredients from pan.  Dredge chicken pieces in seasoned flour and saute in the pan for 5 - 1 minutes until well brown.  Return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. Cover and cook over low heat for 2 - 3 minutes.

Warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. Add sugar.

Blend flour with some of the liquid, add to dish, stir till thickened. Serve hot, garnish with finely chopped parsley and mashed potatoes.

Serves 6