1 bottle dry red wine
3 c. chicken broth
Bouquet garni
2 chickens, cut up
1/2 c. sweet butter, melted
Salt and pepper
1/2 c. cognac
1 lb. bacon, diced
2 tbsp. garlic butter
1 box pearl onions
1 1/2 lbs. fresh mushrooms, thickly sliced
6 tbsp. garlic butter

Put wine, chicken broth and bouquet garni in saucepan. Simmer 1 1/2 hours, reducing to 4 cups. Brush chicken with melted butter. Season with salt and pepper. Broil until golden brown. Flame with cognac. Remove chicken. Add some of the wine mixture to deglaze the pan and return liquid to wine mixture. Saute bacon in 2 tablespoons garlic butter. Add pearl onions and saute in bacon fat. Saute mushrooms in 6 tablespoons garlic butter. Deglaze mushroom pan with some of the wine mixture and return liquid to wine mixture.

ROUX:

6 tbsp. butter
6 tbsp. flour
1 1/2 tbsp. tomato paste
3 cloves garlic, crushed

Melt butter, add flour and blend. Cook until golden. Add tomato paste and crushed garlic. Simmer gently for 3 minutes. Pour hot wine mixture, all at once, into roux, stirring until thickened.

Layer a baking pan with bacon, onions, mushrooms and chicken. Repeat until all is used. Pour wine sauce over all and bake, covered for 30 minutes at 350 degrees. Serve with buttered parsleyed potatoes. Serves 6-8.