5 lbs. chicken cut up (8 pieces)
6 tbsp. butter
3 tbsp. oil
3/4 c. chopped onion
1/2 c. ham
1 carrot, sliced
2 cloves garlic, chopped
3 tbsp. flour
2 tbsp. minced parsley
1 tbsp. thyme
1 bay leaf
Salt and pepper to taste
2 tbsp. brandy
2 c. dry red wine
1/2 lb. sliced fresh mushrooms

Rinse chicken and dry well. Set aside. Melt butter and oil in a large heavy skillet over medium heat. Add onions, ham, carrot and garlic. Brown lightly. Push mixture aside and brown chicken pieces. stir in all remaining ingredients except mushrooms. Cover skillet and simmer over tiny flame until done, about 1 1/2 hours. Add mushrooms during the last five minutes of cooking. Arrange on platter. Pour sauce on top and serve immediately. You might add tiny new potatoes to the pan during the last half hour of cooking.

1/4 minced maybe substituted for ham.