Pass the chanterelle in a frying pan, with salt and pepper. Save them.
Boil the chestnuts for 15 or 20 minutes. Peel and, in a frying pan, pour the brandy and flambé. Save them.
In a casserole put the rabbit in pieces, the onion in quarters and the whole garlic. Cover the casserole and simmer roast the rabbit.
When the rabbit starts to be golden, add the chestnuts and plums, along with the juice of the flaming. Let it finish cooking.
When the cooking is about to finish, add the chanterelle.
After about 5 or 10 minutes turn off the fire.