 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 10 |
|
A traditional version of this classic recipe from the Burgundy region of France. Ingredients:
1 chicken, jointed |
salt and pepper |
1 tablespoon butter |
1 cup bacon, ends (or coarsely chopped bacon) |
1 lb shallot, whole, peeled |
3 cups mushrooms, whole |
2 cups brandy |
1 garlic clove |
1 (750 ml) bottle red wine (burgundy or similar) |
2 bay leaves |
1 tablespoon parsley |
1 tablespoon thyme |
1 tablespoon butter |
1 tablespoon flour |
Directions:
1. Melt 1/2 tbsp butter in a large, heavy-bottomed pot.
2. Fry bacon and shallots until just browned. Remove.
3. Fry mushrooms, seasoned to taste with salt and pepper, for a few minutes. Remove.
4. Melt 1/2 tbsp butter and brown the chicken on all sides.
5. Add brandy and light with long-handled lighter or creme brulee torch.
6. When flames have gone out, add garlic, wine, bacon, shallots, mushrooms, and herbs.
7. Cover tightly and simmer 2 hours. Keep just below boiling.
8. When done, remove chicken, bacon, mushrooms, and shallots.
9. In a bowl combine 1 tbsp butter and 1 tbsp flour by hand until well mixed. Whisk into the juice and cook until it no longer tastes like raw flour. Serve chicken with juice spooned on top.
|
|