1 tbsp. bacon drippings
1 tsp. butter
1 frying chicken (about 3 lbs.), cut up
Salt & Pepper
2 oz. warm cognac
1/2 lb. mushrooms
6 sm. white onions, peeled
2 tbsp. finely chopped shallots
1 clove garlic, minced
1 1/2 c. red wine
1 bay leaf
1 tsp. butter, blended with 1 tsp. flour & mixed with 1 tbsp. red wine
Freshly chopped parsley

Heat the bacon drippings and butter in a large heavy skillet. Add the chicken which has been seasoned with salt and pepper and saute until nice and brown on all sides. Pour the cognac on the chicken and flame. When the cognac burns out, remove the chicken and set aside. In the same pan, saute mushrooms and onions until brown. Set aside, then saute shallots and garlic until brown, too. Return the chicken, mushrooms and onions to the skillet with the shallots and garlic. Add the wine and bay leaf. Bring to a boil, reduce the heat and simmer for 30 minutes or until the chicken is tender.

Arrange the chicken on a preheated platter. Stir the butter and flour mixture into the pan juices. Bring to boil and pour over the chicken. Garnish with parsley. 4 servings.