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Preparation time: 30 minutes + 12 hours of marinating
Cooking time: 2 hours 45 minutes

Ingredients (for 8 people):
- 1 chicken, around 6 lbs, cut in pieces
- 1/2 cups of bacon, cut
- 1 1/4 cups of mushrooms
- 1 onion
- 2 carrots
- 2 garlic cloves
- 1 bouquet of herbs
- 1 bottle of red wine
- 2 tbsp of seasoning with appropriate amount of water
- 1 shot glass of cognac
- 3 tbsp of oil
- 1 tbsp of flour
- a few parsley stems
- salt, pepper, nutmeg

Method:
The day before, put the pieces of chicken in a salad bowl with the sliced onion and carrots.
Pour the red wine on top.

Add the bouquet of herbs and some peppercorns.
Cover.

Let it marinate for 12 hours in the fridge.

The very same day, drain the pieces of chicken and dry them with paper towels.
Filter the marinade.
Dry the vegetables.

Heat oil in a casserole.
Brown the pieces of chicken on all sides.

Take the chicken out and then put in the vegetables.

Brown them for 3 – 5 mn.
Sprinkle with flour.
Stir it well.

Put back in the pieces of chicken with the crushed cloves of garlic.

Flame with the cognac.

Pour the wine of the marinade in with the seasoning bouillon water.

Salt and pepper.
Once boiling, cover.
Let it cook for 2 hours on low.

15 minutes before being served, in a non-stick frying pan, brown the pieces of bacon and the sliced mushrooms.

Add this into the pot.

Season and sprinkle with some parsley.

Serve hot.