Cooked in red Wine it makes a classic dish, worthy of any party.
ingredients
serves 6
1/4 pound bacon, chopped
5 tablespoons butter
6 chicken pieces
salt
freshly ground black pepper
2 1/2 cups red wine
2 1/2 cups warmed chicken stock
1 tablespoon tomato paste
2 garlic cloves
bouquet garni
1 tablespoon oil
18 small onions, peeled and left whole
2 tablespoons butter
1/4 cup flour
1/4 lb mushrooms, sliced
2 tablespoons fresh parsley, chopped
method
1. Heat the oven to 180°C (350°F).
2. Put one-third of the butter in a large frying-pan over medium heat. Add the bacon and fry it until lightly browned.
3. Transfer the bacon to a casserole. Pat the chicken pieces dry, then fry them for 5 - 7 minutes until lightly browned. Transfer to the casserole and sprinkle on salt and pepper.
4. Heat the wine and stock together, then add to the casserole with the tomato paste, garlic and bouquet garni. Cover and cook in the oven for 30 minutes.
5. Melt half the remaining butter in a frying-pan. When the foam subsides add the oil. Fry the onions for about 10 minutes over a medium heat, turning them in the pan to brown on all sides.
6. When the chicken has been cooking for 30 minutes, remove the casserole from the oven and add the onions. Return the casserole to the oven and cook for 30 - 45 minutes until the chicken is tender.
7. Remove the chicken and bacon to a warm dish while you finish the sauce. (If the casserole is not flameproof tip the sauce into a saucepan.)
8. Boil the sauce rapidly to reduce to about 2 1/2 cups. Add the flour and butter, combined to make a beurre manie, a little at a time, stirring. Cook the sauce for a few minutes. Check the seasoning.
9. Reduce the heat and leave sauce to simmer. Meanwhile melt the remaining butter in the frying-pan. When the foam subsides add the mushrooms and cook for 4 - 5 minutes.
10. Stir them into the sauce and return the chicken to the casserole. Garnish with the parsley.
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