New Wave Coq A U Vin

1 x 1.5 kg/3 lb chicken, jointed into 8 pieces
15 g/1/2 oz plain flour
salt
freshly ground black pepper
2 tablespoons olive oil
150 g/5 oz lean bacon, dcrinded and diced
2 cloves garlic, peeled and finely chopped
12 button onions, peeled
12 button mushrooms, wiped and trimmed
2 tablespoons brandy
150 ml/1/1 pint red wine
300 ml/1/2 pint chicken stock
1/4 teaspoon chopped thyme
Garnish:
2 tablespoons chopped parsley
triangular bread croutons

Dust the chicken pieces with the flour and season well with salt and pepper. Heat the oil in a heavy- based pan and fry the joints over a high heat until golden brown on all sides. Remove from the pan. Fry the bacon, garlic and onions for 2 minutes.

Add the mushrooms and continue cooking for 2 minutes. Return the chicken to the pan. Turn off the heat.

Warns the brandy in a spoon, set light to it and pour flaming over the chicken. As soon as the flames subside, pour in the wine and stock. Bring to the boil, scraping any sediment from the base of the pan. Pour the contents of the pan into a suitable dish. Season well with salt, pepper and the thyme. Cover with foil and tie down with string.

Place in a steamer or covered saucepan half- filled with boiling water, and steam for 45 minutes. Remove the pudding basin and then the foil. Pour the cooking liquid into an empty saucepan and bring, to the boil. Boil the liquid to reduce until syrupy. Spoon over the chicken and sprinkle with parsley. Arrange the croutons on top.

SERVES 4

Note: Steaming the chicken may seem an unusual method, but the results arc always succulent and tender