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Directions:
Combine all marinade ingredients. Place the chicken portions in a shallow bowl and pour over the marinade. Set aside in a cool place for at least 3 hours. Preheat oven to 220 / 425 F / Gas 7 and heat the grill to high. Remove the chicken from the marinade and brown briefly under the grill.
Transfer the pieces to a casserole dish. Pour the brandy over the chicken and light with a match. When the flames die down, add the onions and stock. Cover and cook in the oven for 50 minutes. Add the mushrooms and cook for a further 10 minutes, or until the chicken is tender and the juices run clear when it is pierced in the thickest part.
Meanwhile, pour the marinade into a saucepan and boil rapidly, uncovered, until reduced in volume by half. Stir into the casserole and garnish with chopped parsley. Serve immediately.
MARINADE
1 clove garlic; crushed
150 ml red wine vinegar
150 ml red wine
1 tablespoon Worcester sauce
salt and fresh ground black pepper; to taste
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