1 2-pound chicken (cut up)

½ pound small mushrooms

½ cup brandy

1 tablespoon flour

1 onion, sliced

1 cup red wine

1 clove garlic, crushed

salt, pepper

Saute chicken in ungreased frying pan. When pieces begin to brown, warm brandy in small saucepan; pour over chicken; ignite, Add onions, garlic and mushrooms; sprinkle with flour; add wine a little at a time; salt and pepper to taste. Cover tightly; simmer 1 hour.