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Heat oil in a large saucepan that can go to the oven, add the bacon, onion and cook until smooth, remove the bacon and drain.
Fry the pieces of chicken that are well browned and remove and reserve together with the bacon and onion. Add the brandy to the saucepan and heat until the alcohol evaporates, about 3 minutes.
Heat the oven to 275º. Put the herbs in the saucepan together with the garlic, tomato puree, lemon juice, sugar, salt and wine. Put the chicken, bacon, and onion in the saucepan, cover and cook 2 or 2 ½ hours until the chicken detaches from the bones only.
About 30 min. before the chicken is ready, melt butter in large skillet, add echallots and cook for 15 minutes to golden brown and place on a plate. Add mushrooms and stir until they are cooked and colored.
Mix 2 tablespoons of melted butter with 2 tablespoons of flour.
Remove the chicken pieces from the saucepan and add the previously stirred butter with the flour, moving without stopping until the sauce thickens a little.
Return the chicken and mix with the echallots and mushrooms. Cook 2 or 3 more minutes and sprinkle with parsley to serve.
PRESENTATION
Serve with rice or with a potato gratin.
TIPS
It tastes better if it is prepared one day in advance and left in the refrigerator overnight. Before eating it can be reheated in the pan.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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