1 medium chicken, cut into serving pieces
Salt and pepper
1 tablespoon lemon juice
4 tablespoons olive or salad oil
1/2 cup brandy
1/2 bottle good red wine (Macon, Beaujolais or Chateauneuf du Pape)
20 little white onions
20 button mushrooms
1. Season the chicken pieces with salt, pepper and lemon juice.
2. Place chicken into a deep heavy pan and brown in 4 tablespoons olive oil.
3. Pour over the brandy and set it alight; when the flames have died down pour in the wine.
4. Cover the pan simmer for about 45 minutes or until tender.
5. In a separate saucepan saute the onions and mushrooms in 2 tablespoons oil.
6. Simmer slowly until the sauce is reduced sufficiently to need no thickening.
7. Remove chicken onto a hot dish.
8. Pour the sauce over the pieces of chicken, and arrange the onions and mushrooms on the top.
Remove skin before eating the chicken.