COQ AU VIN

Heat 2 tbs of rice bran oil and 2 tbs of margarine together in a cast iron pot .
Saute 125gm of finely diced bacon together with 12  small whole  shallots washed and peeled .
Cook until the onions have lightly browned .
Add 24 chicken wingettes , 4 cloves of peeled and finely chopped garlic cloves and 18 cleaned button mushrooms .
Cook over a high heat till the wingettes have browned .
Remove the pot from the heat and pour off any excess oil .
Return the pot to the heat  and pour over 2 tbs of brandy, setting the mix alight .
Allow the flames to die down and then add 3 cups of a dry red wine .
Cover and cook on a medium heat for 30 minutes .
Remove the chicken wingettes  from the sauce , cover and set aside.
Strain the sauce , retaining onions , garlic ,  bacon and mushrooms .
Pour the sauce back into the pot .
Place a buttered dough ball into the sauce over a low heat , whisk the butter dough into the sauce , cover until the sauce has thickened .
Return the chicken pieces , onions , garlic , bacon and mushrooms to the sauce ..heat right through on a low heat for 10 minutes .
Serve with hot steamed rice or mashed creamy potato and crusty baked bread .