1 to 3 lb. chicken (disjointed)
1/4 tsp. paprika and freshly ground pepper
1 tsp. salt
1/3 c. flour
1/4 lb. chunk of lean bacon
12 to 16 small white onions
1/4 c. brandy or cognac
2 tbsp. butter
2 tbsp. shallots
1/2 lb. fresh mushrooms, sliced
2 c. Burgundy, or any kind of good dry red wine
1 c. beef bouillon
2 cloves garlic, mashed
1 tbsp. tomato paste
1/4 tsp. thyme
1 bay leaf
3 tbsp. minced parsley

Wash and thoroughly dry the chicken, then toss in the mixture of flour, salt, pepper and paprika.

Cut bacon into 1/4 inch cubes and brown in casserole on low heat, add onions and continue browning, when onions are slightly browned, remove them and the diced meat. Brown chicken pieces well, pour off the fat, warm brandy, pour over chicken and flame it. After flames die, add red wine, thyme, garlic, tomato paste, beef bouillon and parsley. Cover and cook for 45 minutes or until chicken is done.

Melt the 2 tablespoons butter in skillet, saute the shallots, then add sliced mushrooms, raise heat, saute for 4 minutes and add to with browned onions to chicken casserole.

The taste improves by preparing it 1 or 2 days before needed. Serve with it the same red wine you used for cooking.