Ingredients

• 12 button onions
• 1-2 cloves garlic, crushed
• 3 cups button mushrooms
• 1 chicken, jointed or 6 chicken pieces
• ½ cup seasoned flour
• ¾ level teaspoon salt
• Freshly ground black pepper
• ½ teaspoon thyme
• 2 bay leaves
• 2 sprigs parsley
• ¼ cup brandy
• 1 small bottle red wine (claret or burgundy)
• 1 level teaspoon sugar
• 2 level teaspoons flour
• ¼ cup finely chopped parsley

Directions

• Directions
• Heat butter and oil in pan, fry pork, onions, garlic and mushrooms fry gently remove ingredients from pan, dredge chicken pieces in seasoned flour and sauté in the pan for 5-10 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 20-30 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 until thickened, serve hot garnish with finely chopped parsley and mashed potatoes.