Ingredients
- 1 or 2 whole chickens
- Butter and 2 tablespoons oil, to brown chicken (doesn't matter how much butter you use)
- 3 cups full-body Burgundy red wine (or Cotes du Rhone -- 1/2 regular sized bottle can be used)
- 6 bacon slices, diced
- 250 grams button mushrooms
- 12 to 14 small white onions
- 3 cloves of garlic, mashed
- 2 carrots, peeled and quartered
- Bouquet of herbs (2 sprigs of thyme and 1 bay leaf, tied all together with string)
- Salt and pepper
- Fresh chopped parsley
How to Make
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Step 1: A day in advance, Cut chicken/s in pieces. Place pieces in a large bowl Pour 3 cups of red Burgundy wine over chicken pieces. Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge for 24 hours.
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Step 2: The next day, remove and drain the chicken and vegetables. Reserve the wine to add later in the recipe.
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Step 3: Season chicken with salt and pepper. Brown the chicken pieces in butter in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes
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Step 4: Put the chicken and the vegetables in a large sauce pan. Pour the reserved wine. Bring to a boil at moderate heat. Cover and cook at low heat for 1 1/2 or 2 hours
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Step 5: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes). When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning. Sprinkle with parsley. Serve with rice or potatoes.
We hope you enjoy this recipe!
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