Coq au Vin (as it should be)

• 1⅚ lb. boiling fowl jointed into 12 pieces - don't throw away giblets
• 1 large onion, diced
• ½ l

Dust the chicken pieces with flour and brown in butter along with bacon, onion and chopped garlic. Season well with salt and pepper.

Pour in the brandy and flame it. Cover the chicken pieces with red wine, add the herbs and giblets and cook slowly for 1 hour.

Just before serving, fry the mushrooms in butter and add to the coq au vin. Finally, add the sugar.

N.B. There sh