Cut the chicken into 4 or 8 serving pieces and brown in a frying pan with butter and olive oil. Add diced bacon and brown lightly. Heat brandy, ignite, pour over chicken. Add red wine, bay leaf, cloves, thyme, peeled onions, and salt & pepper to taste. Cover and simmer for 20 minutes. Add small mushrooms, and finely chopped parsley, cook for 5 to 10 minutes, or more until the chicken is tender. Transfer chicken pieces to hot serving dish, thicken sauce, by adding a beurre manie. That is 1 tbsp of butter and 1 tbsp of flour mixed together to form a paste and added to the sauce.{$7e}(Original recipe for 3)
