Recipe from The Cast Iron way to Cook by Sue Cutts.
The book is available at Le Creuset for R120.00

Serves 8-10
Preparation Time: 25 minutes
Cooking Time: About 3 hours

There are many versions of this classic French dish, most cooked in a full-bodied red wine. This recipe uses an oval 29cm Casserole.

2 tablespoons extra-virgin olive oil
2 cups (225g) chopped bacon
1 medium onion, chopped
Two 2kg chickens, each cut into 8 pieces
5 tablespoons brandy
a few sprigs of fresh thyme, rosemary, and parsley
2 bay leaves
3 garlic cloves, crushed
1 tablespoon tomato puree
1 tablespoon lemon juice
1 tablespoon sugar
1 bottle full-bodied, dry red wine
2 tablespoons chopped fresh flat-leaf parsley, to garnish

For the glazed shallots and mushrooms:
1 tablespoon (15g) butter
2 tablespoons olive oil
350g shallots
350g button mushrooms

For the beurre manié:
2 tablespoons (30g) butter, softened
2 tablespoons plain flour

Heat the oil in the pot over medium heat on the hob. Add the bacon and onion and cook, stirring until both are softened and then remove, draining well.
Fry the chicken in batches until all the pieces are evenly browned, then return them all to the pot with the bacon and onion. Remove the pot from the heat and add the brandy. Carefully ignite, standing well back until the flames subside, then return the pot to the heat.
Preheat the oven to 140ºC/Gas Mark 1. Tie all the herbs into a bundle with fine string and add this to the pot with the garlic, tomato puree, lemon juice, sugar and red wine. Cover with the lid and cook in the oven for 2 to 2½ hours until the chicken is very tender.
About 30 minutes before the chicken finishes cooking, melt the butter and oil in a large frying pan over a medium heat. Add the shallots and fry for 10 to 15 minutes until they are golden brown and soft; transfer to a plate. Add the mushrooms to the pan and toss so they are just cooked and coloured.
Blend the butter and flour together in a small bowl. Remove a few pieces of the cooked chicken to make room to stir in the beurre manié. Add this in small amounts, stirring after each addition so that the sauce remains smooth.
When all the beurre manié has been incorporated, return the chicken together with the shallots and mushrooms. Simmer for 2 to 3 minutes. Sprinkle the top generously with the parsley and serve from the pot.
Tips

This recipe can also be cooked in a round 26cm Casserole.
If a lower fat content is required, remove the chicken skin before cooking and thicken the cooking liquid with 2 teaspoons blended cornflour instead of the beurre manié.
This dish has traditionally been prepared with red Burgundy which makes an excellen accompaniment to the meal; try one of the red wines from the Burgundy villages of Marsannay or Santenay, or try a Pinot Noir.