Instructions: Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it. Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover.

Saute the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.

Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole. Pour the brandy in the dish and carefully ignite it. Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350 degrees for 1-1/2 hours. Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.

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