1 chicken, cut into 8 pieces Salt and pepper 1 Tablespoon butter 1 Tablespoon olive oil 7 ounces gf bacon, cut into 1/4" pieces 3 onions, chopped 3 garlic cloves, crushed 1 pound mushrooms, quartered 1 Tablespoon tomato paste 1 cup brandy 8 cups dry red wine Bouquet garni: 1 parsley sprig, 1 thyme sprig, 1 bay leaf tied with butcher string or cheese cloth 2 Tablespoons butter 3 Tabllespoons gf flour
Heat the oil and butter in a large skillet over medium heat. Salt and pepper chicken pieces and add to skillet. Brown chicken on all sides. Transfer chicken to a large casserole with a lid or a dutch oven. In the same skillet, fry the bacon pieces until the fat is rendered. Sprinkle the bacon pieces over the chicken. Saute the onions and garlic in the bacon fat for about 5 minutes. Add the onion and garlic to the chicken mixture. Add the mushrooms to the skillet; season with salt and pepper and saute for 5 minutes. Transfer the mushrooms, without their liquid to a plate; set aside. Add the tomato paste and brandy to the pan with the chicken mixture; stir and ignite with a match. When the flames subside, add the wine. Add the bouquet garni, salt and pepper to taste. Cover and cook over low heat for 45 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Bring the sauce to a boil over high heat and reduce by half. In a small bowl, mix softened butter and flour into a paste and add to the sauce. Cook until smooth and thickened. Season with salt and pepper and add chicken and mushrooms. Simmer for 5 minutes to heat through.