Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

3 to 4 ounces of lean bacon
2 1/2 to 3 pounds cut up frying chicken
Oil and or butter for frying/sauteing
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 Tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24 small white onions
roux as needed

Cut bacon into 1 inch long sticks about 1/4 inch across.  Simmer for 10 minute in 2 quarts of water, drain, rinse in cold water and dry.
Saute in butter or oil.  When bacon is browned, remove to a side dish leaving the fat in the pan.
Dredge chicken in flour seasoned with salt and pepper.
Heat oil in a brasing pan, and brown chicken.
Add Brandy and ignite, when flame dies, add garlic, wine and stock.
Bring to a boil and reduce to a simmer
cook until the chicken is tender
While the chicken is cooking drop the onions into boiling water, let boil for 1 minute.
Drain and the skin should fall right off.
Heat butter or oil in a frying pan add onions and toss for several mintues until lightly browned.
Add water to halfway up onoons and 1/4 to 1/2 teaspoon salt.  
Cover pan and simmer slowly for 25 to 30 minutes

Cut mushrooms into quarters, heat butter in a frying pan, saute till lighly brown.

Roux
3 Tablespoon flour
3 tablespoon butter
cook until it has lost the starch flavor

Remove chicken from the pan and adjust sauce with roux.  Bring to a simmer stirring and simmer for a minute or two until the sauce has thickened.
Add onions and mushrooms and continue to simmer to blend flavors
Add the chicken back to the sauce and baste with the sauce
Cover and simmer slowly until the chicken is hot.
Serve from a casserole or arrange on a hot platter and decorate with a sprig of parsley.

Accompany with potatoes, rice, or noodles and a green salad with hot french bread. 

Did this recipe at Rudy's a Cooks paradice served with mashed potatoes, Salade Verte and Mousseline Au Chocolat
Easy Classic French Cooking.

3 to 4 ounces of lean bacon
2 1/2 to 3 pounds cut up frying chicken
Oil and or butter for frying/sauteing
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 Tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24 small white onions
roux as needed

Cut bacon into 1 inch long sticks about 1/4 inch across.  Simmer for 10 minute in 2 quarts of water, drain, rinse in cold water and dry.
Saute in butter or oil.  When bacon is browned, remove to a side dish leaving the fat in the pan.
Dredge chicken in flour seasoned with salt and pepper.
Heat oil in a brasing pan, and brown chicken.
Add Brandy and ignite, when flame dies, add garlic, wine and stock.
Bring to a boil and reduce to a simmer
cook until the chicken is tender
While the chicken is cooking drop the onions into boiling water, let boil for 1 minute.
Drain and the skin should fall right off.
Heat butter or oil in a frying pan add onions and toss for several mintues until lightly browned.
Add water to halfway up onoons and 1/4 to 1/2 teaspoon salt.  
Cover pan and simmer slowly for 25 to 30 minutes

Cut mushrooms into quarters, heat butter in a frying pan, saute till lighly brown.

Roux
3 Tablespoon flour
3 tablespoon butter
cook until it has lost the starch flavor

Remove chicken from the pan and adjust sauce with roux.  Bring to a simmer stirring and simmer for a minute or two until the sauce has thickened.
Add onions and mushrooms and continue to simmer to blend flavors
Add the chicken back to the sauce and baste with the sauce
Cover and simmer slowly until the chicken is hot.
Serve from a casserole or arrange on a hot platter and decorate with a sprig of parsley.

Accompany with potatoes, rice, or noodles and a green salad with hot french bread. 

Did this recipe at Rudy's a Cooks paradice served with mashed potatoes, Salade Verte and Mousseline Au Chocolat
Easy Classic French Cooking.