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Combine the flour, salt, pepper and paprika and coat the chicken joints well, shaking off the excess. Reserve this excess flour. Melt 1/4 c of the butter in a flameproof casserole over a gentle heat. Add the chicken joints and fry lightly for 5 minutes on eaach side. Add shallots, bacon and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened but not browned. Sprinkle in the herbs and stir in the wine and stock. Bring to the boil. Cover ;and cook in a moderate oven, 350F, for 50 minutes. Meanwhile, melt 2 T of the remaining butter and gently fry the mushrooms for 2 minutes. Pour over the brandy and ignite. Rotate the pan until the flames die down. Remove the casserole from the oven and add the mushrooms and liquor. Cover and cook for another 10 minutes. Melt the remainaing 2 T of butter in a saucepan over gentle heat and stire in the reserved flour. Cook the roux for 1 minute. Strain 1-1/4 c of the liquid from the casserole into the roux. Bring to the boil, stirring constantly. Simmer for 2 minutes then pour into the casserole. Return to the oven and cook for a further 5 minutes.
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