|30.00 ml||sunflower oil|
|125.00 g||bacon — rindless streaky rashers|
|125.00 g||button mushrooms|
|4.00||garlic — cloves|
|0.00||fresh thyme — sprig|
|5.00 ml||sea salt|
|0.00||freshly ground black pepper|
|45.00 ml||flour — for dusting|
|2.00 kg||chicken — pieces|
|500.00 ml||wine — red|
Heat half the butter and oil in a large frying pan.
Add bacon and onions and fry for 5 minutes, or until onions have softened.
Add mushrooms, cover and fry for a further 5 minutes.
Remove to a large casserole dish.
Add garlic, herbs and half the seasoning to casserole dish.
Season flour with remaining salt and pepper, and use to dust chicken pieces. Shake off excess.
Heat remaining butter and oil in frying pan and brown chicken on both sides until golden brown.
Place in casserole dish, pour brandy and wine over and bake at 180 ºC for 45 minutes, or until tender.