1/2 bottle red burgundy wine
2 tbsp. butter
1/2 lb. fresh button mushrooms
Parsley, thyme, bay leaves rolled up in cooking gauze (bouquet garni)
Cognac, warmed
12 pieces chicken
2 tbsp. vegetable oil
Flour
Minced parsley
3 slies bacon
1/2 can small stewed onions
Salt and black pepper
2 clove garlic, minced
1 tsp. sugar
1 tbsp. cornstarch

Saute bacon until crisp. Pour the fat out. Add 1 tablespoon oil and 1 tablespoon butter. Saute onions 2 minutes; add mushrooms. Simmer very slowly until onions become transparent. Take out the mushrooms and onions; keep warm. Add remaining tablespoon of oil and tablespoon of butter. Coat the pieces of chicken with flour; saute in butter mixture until golden on both sides. Add the onions and mushrooms, minced garlic, salt, pepper, and bouquet garni. Cover and simmer very slowly for 1/2 hour. Take out meat, mushrooms, and onions; keep warm. Bring to sauce to a boil. Pour in about 3 tablespoons of cognac and flambe immediately. Let burn and pour the wine on the flame. Add the sugar and bring to a fast boil until reduced by half. Thicken the sauce by adding 1 tablespoon of butter to 1 tablespoon cornstarch mixed together. Put everything back in the sauce. Cover and simmer very slowly for another 20 minutes. Sprinkle with minced parsley before serving.