Chicken in wine (french) - coq au vin

    
1 1/2tbbutter
1tboil
125gsalt pork, ham, or bacon, chopped
12eabutton onions
  1-2  garlic cloves, crushed
3cbutton mushrooms
1eachicken, jointed, or 6 chicken pieces
1/2cseasoned flour
3/4tssalt
1 xpepper, freshly ground
1/2tsthyme
2eabay leaves
2easprigs parsley
1/4cbrandy
1smbottle red wine(claret or burgundy)
1tssugar
2tsflour
1/4cparsley, finely chopped
Directions:
Heat butter and oil in pan, fry pork, onions, garlic.  Add mushrooms, fry gently, remove ingredients from pan.  Dredge chicken pieces in seasoned flour and saute in the pan for 5 - 10 minutes until well brown.  Return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. Cover and cook over low heat for 20 - 30 minutes.Warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. Add sugar.Blend flour with some of the liquid, add to dish, stir till thickened. Serve hot, garnish with finely chopped parsley and mashed potatoes.Serves 6