1 large chicken, size 18+
2 tsp salt
2 tsp freshly ground pepper
2 tbsp plain flour

Cut the chicken into 10 pieces: each breast and wing into three and the legs into two.
Place the flour and seasoning ingredients into a plastic bag, add the chicken pieces and toss in the bag until evenly coated with the seasoned flour.

100g clarified butter (or ordinary butter)
Heat in a large frypan (sauteuse)

Add:
The chicken pieces and cook until evenly browned.

Add:
100g diced brown onion
100g diced belly pork (or bacon)

Cook gently until browned. Add:
50g peeled garlic
1 tbsp tomato paste
1 bouquet garni (Thyme, bay leaf, parsley)
Mix around to coat the chicken and then add and light with a match:
80ml Brandy or cognac

When the flame dies add
1 bottle (750 ml) shiraz
Bring to the boil and then simmer the chicken for thirty minutes

Add:
24 peeled eschallottes cooked in white wine
24 mushrooms 4cm diameter cooked in white wine and butter
12 baby carrots, peeled and trimmed and cooked for five minutes in salted water.

Bring the dish to the boil, reduce the sauce to a silky creamy consistency and serve with new potatoes. Salt