1 big chicken, curry cut
8 tsb. butter (that's why it's a party dish)
1 1/2 cups of burgundy wine, you may use any red
2 pkts. mushrooms, chopped in big pieces without stalks
1 pkt. small white onions
1 pkt. bacon
8 pods of garlic, smashed
2 sprigs of thyme
1 cup of flour
salt and fresh ground pepper, to season, remember butter and bacon are both salty
Clean and pat dry the chicken. It needs to be dry so you can coat it evenly with flour, if you like dry it with a kitchen paper towel.
Mix the flour with salt and pepper. I use lots of fresh ground pepper in most things and there is no substitute for it.
Roll the chicken in it.
Put one tablespoon of butter in the pan, brown chicken in batches. Add butter when you think it sticks. Remember the chicken should come out a beautiful brown.
Rinse pan.
Fry bacon till crisp. Keep aside.
In the bacon fat, brown the onions and garlic. Add mushroom and thyme.
Now lovingly layer the pieces of chicken in a big casserole. Borosil is good.
For every layer of chicken, add some wine, the onion mix and bacon and then the chicken and so on.
Preheat oven to 200*c and bake for an hour.
Remember to use good wine, or it looks rather purple even though it still tastes delicious.
