- 4
Ingredients
- 2 plump broiling chickens, cleaned and quartered
- Salt
- pepper
- 6 slices bacon or salt pork
- 2 tablespoons butter
- 6 onions, peeled and sliced
- 12 mushrooms
- 3 shallots, peeled and
- chopped
- 1 clove garlic, peeled and mashed
- 2 tablespoons flour
- 1 pint red wine
- Herb bouquet
- 2 tablespoons chopped parsley
Preparation
Step 1
Season the chicken with salt and pepper. Dice the bacon or salt pork and cook for 3 or 4 minutes in a deep flameproof casserole. Add butter, stirring until melted. Place chickens in the hot fat and cook until golden brown.
Add onions and mushrooms; cover the casserole and cook over low heat until the vegetables are lightly browned.
Spoon off a little of the fat if the amount seems excessive. Add shallots and garlic to casserole; sprinkle them with flour and stir into the sauce.
Cook and stir a few minutes over low heat; add the wine. There should be just enough liquid to cover the chicken. If necessary, add a little water or consommé. Add herb bouquet; increase heat a little and bring to a boil, cover the pan and cook for about 40 minutes or until the chicken is tender.
Skim the fat from the surface of the sauce; remove the herb bouquet, and serve the chicken in its sauce in the casserole or arrange the chicken on a warmed serving platter and pour the sauce over it. Sprinkle with chopped parsley.