1. Cut 2 young chickens into serving pieces.
2. Wipe the parts with a damn cloth.
3. Rub them with salt, black pepper, paprika and a little nutmeg.
4. Dredge the pieces in flour.
5. In a large shallow earthenware casserole brown 1/2 pound salt pork cut in finger-size strips.
6. Add 24 whole small white onions, peeled and brown them lightly.
7. Add the chicken pieces.
8. Brown them on all sides, turning them frequently.
9. Discard the fat from the casserole.
10. Pour over the chicken 3 tablespoons warmed brandy and set it aflame.
11. When the flame burns out, pour in 1 bottle of red Burgundy.
12. Add 1 large lump of sugar.
13. Add 2 mashed cloves of garlic, 12 whole small mushrooms, peeled and stemmed.
14. Add a bouquet garni consisting of 2 sprigs of green celery top, 1 sprig of thyme, 6 or 7 sprigs of fresh parsley, 2 sprigs of rosemary and 1 large bay leaf, all tied together.
15. Cover the casserole and cook the chicken in a moderately hot oven (375°F) for about 45 minutes, or until it is tender.
16. Remove the bouquet garni and serve the chicken in the casserole.
17. If the sauce seems too thin, thicken it with 1 tablespoon cornstarch stirred to a paste with a little Burgundy and simmer it for 10 minutes until it is clear.

List of ingredients required:

• 2 young chickens.
• Salt.
• Black pepper.
• Paprika.
• Nutmeg.
• Flour.
• 1/2 pound salt pork, cut into strips.
• 24 Whole small onions, peeled.
• 3 Tablespoons brandy.
• 1 Bottle of red Burgundy.
• 1 Large lump of sugar.
• 2 Cloves of garlic, mashed.
• 12 Whole small mushrooms, peeled and stemmed.
• 2 Sprigs of green celery top.
• 1 Sprig of thyme.
• 6 or 7 sprigs of fresh parsley.
• 2 Sprigs of rosemary.
• 1 Large bay leaf.

If the sauce is too thin:

• 1 Tablespoon cornstarch.
• A little Burgundy.