2 ounces bacon (4 slices) or diced salt pork
1 21/2 to 3 pound broiler-fryer chicken, cut up
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cognac or other brandy
1 tablespoon all-purpose flour
1 cup burgundy
1 clove garlic, halved
1 bay leaf
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
8 ounces boiling onions (about 8 onions)
1 cup whole fresh mushrooms
1/2 cup thinly sliced carrot
1 stalk celery, chopped (about 1/2 cup)
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
In a 12-inch skillet cook bacon or salt pork until crisp; remove from pan, reserving drippings. Crumble bacon. Add chicken pieces to skillet; sprinkle with the salt and pepper. Brown chicken over medium heat about 15 minutes, turning to brown evenly. Pour cognac over chicken; carefully ignite. After flame subsides, remove chicken, set aside.
Stir 1 tablespoon flour into pan drippings. Add burgundy, cook and stir until bubbly. Tie garlic, bay leaf, rosemary and thyme in cheese-cloth to make a bouquet garni (step 1); add to skillet. Return chicken to skillet; add bacon or salt pork, onions, mushrooms, carrot, and celery. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken and vegetables are tender. Remove vegetables from wine mixture; arrange in serving dish. Keep warm. Discard the bouquet garni.
Blend the 2 tablespoons flour and the softened butter or margarine into a smooth paste. Stir paste into hot mixture in skillet (step 2). Cook and stir until thickened and bubbly. Season to taste with salt and pepper. To serve, pour wine mixture over chicken and vegetables. Sprinkle with parsley.