1 chicken, cut up
1/4 lb. butter
Flour
Salt and pepper
1 slice ham, fat removed
8 or 10 sm. white onions
1 c. sm. whole mushrooms
2 oz. Armagnac (or Cognac)
1 clove garlic, minced
Bouquet garni of parsley, thyme, bay leaf
1 c. dry red wine
Beurre manie (1 tbsp. butter mixed with 1 tbsp. flour)
Fresh parsley, chopped

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. Remove bouquet garni and thicken sauce slightly with beurre manie. Sprinkle chopped parsley over all.

Best if made ahead, refrigerated and reheated.