1 broiler/fryer chicken, cut in pieces
1 stick butter
1 large onion, sliced
2 cloves garlic, chopped
1/3 c. cognac/brandy
2 tbsp. flour
2 c. red wine
1/2 c. water
pinch of thyme
1 bay leaf
24 pre-soaked prunes
1 lb. mushrooms
salt and pepper to taste

In skillet, brown cut up chicken in butter, adding more butter if needed. Add sliced onion and garlic to chicken. Add cognac and heat until just warm. Sprinkle flour over the chicken; mix and stir. Pour water and wine over chicken to cover. Add thyme, bay leaf and prunes. Bring to boil and simmer 45 minutes. During the last 15 minutes, add mushrooms and salt and pepper. Remove bay leaf. Serve with French bread.

Serves 4.