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1
In a large bowl, mix the 1/2 cup flour, the nutmeg, and the 1 tsp salt.
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2
Cut chicken into parts.
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3
Remove the skin.
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4
Place butter and oil in a dutch oven or other flame-proof casserole dish.
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5
Heat slowly to melt butter.
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6
ALTERNATIVELY, use a heavy skillet.
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7
Dredge each chicken part in the flour mixture.
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8
Turn the heat up and brown the dredged chicken in batches.
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9
Remove to a plate, but leave the drippings.
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10
Preheat your oven to 325F.
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11
Add the bacon and onions.
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12
Cook, stirring as needed, until onions begin to soften.
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13
Add celery and continue cooking until onions are golden.
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14
Reduce heat and add bay leaf, thyme, garlic, and 2 tsp salt.
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15
Stir to mix and cook 1 minute, then remove from heat.
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16
Remove veggies to a plate.
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17
Place chicken back in the dutch oven and pour veggies on top.
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18
ALTERNATIVELY, place chicken in an oven-proof casserole dish with a tight-fitting lid and pour veggies on top.
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19
Stick a clove into each mushroom cap and place into dutch oven or casserole dish so that they do not break.
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20
Pour brandy atop the veggies, spreading evenly throughout.
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21
Ignite brandy with a creme brulee torch or a long-stemmed lighter.
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22
When brandy has burnt out, add 1 1/2 cup of the red wine, place the lid on, and bake 1 1/2 hours.
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23
Chicken should be very tender.
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24
Whisk together the last 1/4 cup of the wine and the final 1 1/2 tbsp of flour.
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25
I did this by simmering on the stove top so that I could check it frequently.
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26
You could do it in the oven too, if you don't have a flame-proof dutch oven, but I'm not sure how frequently you'd need to check it.
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27
Serve with French bread to soak up the sauce with.
