Truss chicken (this is important as it stays compact, making it easy to turn in the casserole during browning). Remove rind and rust from the bacon, cut into lardons (¼ inch strips, 1½ inches long). Blanch these and onions by putting into a pan of cold water bringing to the boil and draining well.

Brown the chicken slowly in butter, then remove from the casserole. Add onions and lardons. While these are browning, joint the chicken and replace joints in casserole.

Heat the wine in a separate pan, set alight and pour over the chicken while still flaming. (If the wine doesn not flame, reduce it and then add to chicken.)

Add the crushed garlic, bouquet garni, stock and seasoning. Cover casserole and cook slowly for about 1 hour, either on top of the stove or in a pre-set oven at 325º F (170ºC) or Mark 3.

Test to see if chicken is tender by piercing flesh of the thigh with a fine-pointed cooking knife. If clear liquid runs out it is ready; if pink, continue cooking.

When ready remove chicken and bouquet garni. Taste sauce for seasoning.

Thicken slightly with kneaded butter and dish up chicken in the casserole with the sauce.

Sprinkle with chopped parsley and serve with creamed potatoes.

KNEADED BUTTER

This is made by working to a paste 2 parts of butter to 1 of flour.

When added in small pieces this acts as a thickening or binding liaison.

This recipe can be made the day before it is needed but do not thicken the sauce until it is time to serve it.