Method

1. Cut the chicken into pieces.
2. Heat 50g of the butter in a flameproof casserole and add the chicken pieces. Season with salt and pepper and brown the chicken on all sides over a medium heat.
3. Meanwhile, finely dice the bacon and put it in a saucepan of cold water. Bring to a boil and blanch for 5 minutes. Drain. Peel the onions.
4. Remove the pieces of chicken and keep them hot. Put the onions and bacon in the casserole and fry for about 10 minutes, stirring frequently.
5. Return the chicken to the casserole and add the brandy. Heat and set alight, then, when the flames have died out, add the red wine so that all the chicken is well covered. Season to taste with salt and pepper. Add the peeled garlic and bouquet garni. Cover and simmer for 1 hour.
6. About 15 minutes before the end of the cooking time, work the rest of the butter with the flour to form a soft paste. Beat in 2 tablespoons of hot sauce, then return this mixture to the casserole and stir well. Alternatively, add the remaining butter and thicken with cornflour
7. Serve garnished with a little chopped parsley.