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Ingredients: 3 cups (750 mL) red wine One 5-lb (2.5 kg) chicken, cut in 10 pieces 2 tbsp (25 mL) olive oil 1/4 cup (50 mL) diced bacon 12 pearl onions, blanched and peeled 12 garlic cloves peeled 8 ounces (250 g) button mushrooms, trimmed 1 cup (250 mL) chicken stock 2 tbsp (25 mL) brandy 1/2 tsp (2 mL) dried thyme 1 bay leaf 1-inch (2.5-cm) piece orange peel 1 tbsp (15 mL) butter 1 tbsp (15 mL) flour Salt and freshly ground pepper Garnish 3 tbsp (45 mL) chopped parsley

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3 cups (750 mL) red wine One 5-lb (2.5 kg) chicken, cut in 10 pieces 2 tbsp (25 mL) olive oil 1/4 cup (50 mL) diced bacon 12 pearl onions, blanched and peeled 12 garlic cloves peeled 8 ounces (250 g) button mushrooms, trimmed 1 cup (250 mL) chicken stock 2 tbsp (25 mL) brandy 1/2 tsp (2 mL) dried thyme 1 bay leaf 1-inch (2.5-cm) piece orange peel 1 tbsp (15 mL) butter 1 tbsp (15 mL) flour Salt and freshly ground pepper Garnish 3 tbsp (45 mL) chopped parsley

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