Ingredients

3 cups (750 mL) red wine One 5-lb (2.5 kg) chicken, cut in 10 pieces 2 tbsp (25 mL) olive oil 1/4 cup (50 mL) diced bacon 12 pearl onions, blanched and peeled 12 garlic cloves peeled 8 ounces (250 g) button mushrooms, trimmed 1 cup (250 mL) chicken stock 2 tbsp (25 mL) brandy 1/2 tsp (2 mL) dried thyme 1 bay leaf 1-inch (2.5-cm) piece orange peel 1 tbsp (15 mL) butter 1 tbsp (15 mL) flour Salt and freshly ground pepper Garnish 3 tbsp (45 mL) chopped parsley

Description

The Reduction Of The Wine Burns Off A Lot Of The Alcohol, Leaving The Essential Flavours Of The Wine Behind. After Cooking, The Sauce Is Thickened Slightly With Butter And Flour. The Breast Portions Should Be Cut Into Four On Larger Chickens. Use All Leg

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