1 medium chicken -- cut up

2 tablespoons Cajun's Choice Creole Seasoning

3 slices bacon -- diced

1/4 cup brandy or triple sec

2 cups Red Wine (Cabernet or Merlot)

1 bay leaf

2 whole cloves or pinch of ground clove

1 pinch dried thyme

1 pound bag frozen baby pearl onions

1 cup baby carrots -- cut in half

2 cups mushrooms -- sliced

1/4 tablespoon parsley

1 1/2 tablespoons flour

Generously sprinkle Cajun's Choice Creole Seasoning over chicken. In a large dutch oven, melt butter over med-high heat. Add the chicken in a single layer and fry until lightly browned (about 7 to 10 minutes). Remove chicken to a platter.

Pour off all but 1 tablespoon of drippings. Add diced bacon to dutch oven and saute over medium heat, stirring frequently until lightly browned. Return chicken to pot. Add the brandy or triple sec (traditionally the brandy is "flamed" but it's mostly for show). Add the red wine, thyme, bay leaf, carrots, onions and cloves. Bring to a boil. Cover and reduce heat to a simmer and cook for 25 minutes. Add mushrooms and parsley and cook for another 15 minutes.

Remove the bay leaves and whole cloves (if you used whole cloves). Remove about 1/2 cup of the sauce from the pan. Add 1.5 tablespoons of flour into the 1/2 cup of pan sauce from the pan. Whisk well to remove all lumps. Return this 'thickened' sauce to the pot. Add more Creole Seasoning to taste.

Stir well to blend flavors. This is the kind of dish that tastes better the second day.