Ingredients
75g/30z butter
125g/5oz lean bacon, diced
4 medium sized leeks
6 chicken portions (skin on)
2 tbsp. brandy
750ml/1¼ pints white wine
2 garlic cloves, crushed
100g/4oz button mushrooms
Fresh bouquet Garni
1 tbsp. plain flour
Chopped fresh Parsley (to garnish)
Method
Melt 1oz/25g butter in a large frying pan and cook the bacon and leeks for 10 mins. Remove from the pan using a slotted spoon and put in a large flameproof casserole. Melt another 1oz/25g butter in the pan and fry the chicken pieces in batches for 5 -6 mins, browning all over. Heat Brandy to flambé (see chefs tip below). When the flames die down, transfer chicken and pan juices to the casserole. Pour in the white wine, adding the garlic, mushrooms and bouquet garni. Cover and simmer for 15 mins. Soften remaining butter and mix with flour to form a paste. Stir a little at a time into the casserole. Cook for a further 20 - 25 mins until tender. Spoon on to plates and garnish with chopped parsley
Chef's Tips
An easy way to flambé chicken is to heat brandy in a metal ladle over a naked flame until the liquid ignites, then pour over the chicken. Leave for a few seconds until the flames disappear. To make a fresh bouquet garni, simply roll up a bay leave, a sprig of parsley in the green leave of a leek, and secure with a piece of string. This essentially adds flavour to the dish, and should be removed prior to serving