1/2 c  Flour
Salt and freshly ground
Black pepper to taste
1/2 ts Paprika
3 lb Chicken, cut into joints
1/2 c  Butter
4 oz Shallots
6    Slices bacon, roughly
Chopped
2 cl Garlic, crushed
1/2 ts Dried marjoram
1/2 ts Dried thyme
1    Bay leaf
1 tb Fresh parsley, finely
Chopped
1 1/4 c  Dry red wine (like
Burgundy)
1 1/4 c  Chicken stock
1 c  Buttom mushrooms
1/3 c  Brandy

Combine the flour, salt, pepper and paprika and coat the chicken joints
well, shaking off the excess. Reserve this excess flour.

Melt 1/4 c of the butter in a flameproof casserole over a gentle heat.
Add the chicken joints and fry lightly for 5 minutes on eaach side.
Add shallots, bacon and garlic. Continue to fry gently for 5 minutes,
stirring occasionally, until the shallots have softened but not browned.

Sprinkle in the herbs and stir in the wine and stock. Bring to the boil.
Cover ;and cook in a moderate oven, 350F, for 50 minutes.

Meanwhile, melt 2 T of the remaining butter and gently fry the mushrooms
for 2 minutes. Pour over the brandy and ignite. Rotate the pan until the
flames die down. Remove the casserole from the oven and add the mushrooms
and liquor. Cover and cook for another 10 minutes.

Melt the remainaing 2 T of butter in a saucepan over gentle heat and stire
in the reserved flour. Cook the roux for 1 minute. Strain 1-1/4 c of the
liquid from the casserole into the roux. Bring to the boil, stirring
constantly. Simmer for 2 minutes then pour into the casserole.
Return to the oven and cook for a further 5 minutes.