1 chicken, cut up
1 tbsp. butter mixed with 1 tbsp. flour
Salt and pepper
1 c. dry red wine
1 slice ham without fat
1 clove garlic, minced
1/4 lb. butter
Parsley, chopped
2 oz. Armagnac or Cognac
10 sm. white onions
Bouquet Garni: parsley, thyme, bay leaf

Preparing 25 minutes; cooking 60 minutes. Serves 4 people.

Brown chicken in butter after dredging in flour seasoned with salt and pepper. Remove chicken. Brown ham and onions, then mushrooms. Put all back in casserole and flame with warmed Armagnac. Add garlic, bouquet garni and wine. Cook slowly, covered, for about 1 hour, depending on size of chicken.