Bring the red wine to a boil with thyme and parsley and bay leaves, then leave to cool for 1 hour. Pour the wine over the jointed chicken and marinate 12 hours. Fry the bacon and remove with a slotted spoon. Add the oil to the pan and fry the onions until softened. Remove the chicken from the marinade and pat dry. Dust the chicken with flour then add to pan and fry lightly to brown. Pour in the warmed brandy and flambe it. Transfer chicken and liquid to a casserole and add bacon, marinate, garlic and mushrooms. Cover and cook in a preheated oven at 300 degrees for about 1 hour. In the meantime, fry the pearl onions in butter with the sugar and a little water until glazed. Add to the casserole and cook for a further 30 minutes. If the sauce needs thickening, stir in a few small knobs of buerre manie. Remove casserole from the oven and sprinkle the chopped parsley over before serving. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TWO FAT LADIES SHOW #FL1B04
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|Serving Size: 1 Serving (2668g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 935 (43%)|
|Amt Per Serving||% DV|
|Total Fat 103.9g||139 %|
|Saturated Fat 60g||300 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 243.8mg||75 %|
|Sodium 746.3mg||26 %|
|Potassium 3330.9mg||88 %|
|Total Carbohydrate 313.7g||92 %|
|Dietary Fiber 39.6g||158 %|
|Sugars, other 274.1g|
|Protein 26.3g||38 %|
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Calories per serving: 2196
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