1 bottle red wine
Few sprigs fresh thyme
Few sprigs parsley
2 bay leaves
1 medium sized chicken, jointed (cut into 8 pieces; reserve the back and carcasse for stock)
4 ounces streaky bacon, cut into strips or lardons
1 tablespoon vegetable oil
2 onions, chopped
Flour, for dusting
1 glass brandy, warmed
2 cloves garlic, chopped
4 ounces mushrooms, halved
20 pearl onions, peeled
2 ounces butter
2 teaspoons sugar
Beurre manie, made with 1 teaspoon flour and butter
1 tablespoon chopped parsley
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