It’s the brandy that makes all the difference in this nice little dish.
To make peeling the onions easier, dip them in boiling water for 30 seconds or so.
Cut the chicken into 8 pieces (or buy the pieces you wish for). Pour the brandy over them in a shallow dish and leave to marinate for 8-12 hours in the refrigerator, turning them over now and then.
When ready to cook, drain the pieces of chicken, but reserve the brandy. Pat the chicken dry with paper towel. Heat the butter in a frying pan, and add the bacon and the chicken pieces. Cook over a low heat, turning occasionally, until the meat has stiffened but not browned. Add the onions, the brandy, and a little grinding of pepper. Cover and cook over a low heat, again turning the pieces now and then, for 25-30 minutes or until tender.
Adjust the seasoning, then transfer to a hot dish. Serve with some nice little potatoes and a green salad on the side.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.