Chicken with Wine and Herbs

By akselden

Ingredients

• 1 large chicken, cut into 8 or 10 pieces
• Salt and freshly ground pepper
• 3 thick slices of bacon
• 16 Small white onions
• 1 cup small button mushrooms
• 1 tbsp (15 mL) butter
• 1 garlic clove, peeled and smashed
• 2 tbsp (25 mL) flour
• 2 tbsp (25 mL) cognac or brandy
• 2 sprigs of thyme
• 4 sprigs of parsley
• 1 sprig of rosemary
• 1 bottle pinot noir
• 1 large tomato
• 2 bay leaves
• Thyme and parsley for serving

Preparation

Step 1

1. Salt and pepper chicken.
2. Cut bacon into thick matchsticks, peel onions,trim mushrooms, and roughly chop tomato.
3. Melt butter and cook bacon, onions, mushrooms and garlic until softened, then remove and set aside.
4. Add chicken to the same pan and brown on all sides for about 10 minutes.
5. Sprinkle flour onto pan and cook for a couple of minutes, allowing flour to brown.
6. Add cognac and shake pan, taking care if the pan flames momentarily. . .
7. Return bacon, onions, mushrooms and garlic to the pan.
8. Tie thyme, parsley and rosemary together with string and add to pan.
9. Add tomato, wine, bay leaves,salt and pepper, and bring to the boil.
10. Reduce heat to simmer gently for at least 1 ; hour, stirring occasionally.
11. Remove garlic and bouquet garni If you can find them.
12. When cool,freeze in suitable container. Thaw in refrigerator overnight and reheat either in an
oven proof dish or in the original pan on top of the stove. Serve chicken in shallow pasta bowls, dotted with sprigs of fresh thyme or parsley.