In a large, heavy-bottomed pot, over medium-high heat, sauté half the bacon with mushrooms, carrots, pearl onions and garlic until lightly browned.
Remove vegetables and reserve.
In the same pot, brown chicken in remaining bacon over medium-high heat.
Dust with flour and cook for another 2 minutes.
Add red wine and brandy. Using a wooden spoon, scrape browned bits from the bottom of the pot. Stir in tomato paste, Knorr onion soup mix and reserved vegetables.
Bring to a boil then reduce heat.
Cover and simmer until chicken is thoroughly cooked and tender, about 45 minutes.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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