| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Rick |
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Attributes:
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Comments:
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When we plan to cook this at the cabin, I prepare the marinade and put the chicken in it the night before. It keeps well in a double layer of zip-loc bags. Instead of a traditional bouquet garni, I just use a teaspoon or so of dried bouquet garni mixture. |
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Serving Suggestions:
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Good with boiled new potatoes or rösti. |
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Ingredients:
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Marinade: 1 bottle good, full bodied red or white wine 1 onion, sliced 2 shallots, chopped 1 small carrot, thinly sliced 3 cloves garlic, finely chopped Bouquet garni 1 clove 3 peppercorns Chicken: 1 large chicken, cleaned and cut 1-1/2 oz butter 4 oz bacon, diced 1-1/2 tbs. flour 3 tbs. cognac 1 tbs. tomato purée Salt and pepper 10 oz mushrooms, sliced 1 tbs. chopped parsley |
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Instructions:
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1. Marinate chicken pieces in marinade for at least 8 hours. 2. Remove chicken and strain marinade reserving ingredients separately for later use. Dry the chicken thoroughly with paper towels. 3. In a flameproof casserole, gently heat the butter and half the bacon until its fat begins to run. Raise the heat, add the chicken and brown on all sides. Add the strained marinade ingredients, sprinkle with flour and stir. Pour over the cognac, bring to a boil, and light the cognac and let it flame. 4. Add the marinade, 1 cup water, tomato purèe, salt and pepper to taste, cover and simmer about 1-1/4 hours. 5. When almost done, heat the remaining bacon and when the fat runs, sautè the mushrooms in it. 6. Serve chicken with sauce poured over topped with bacon and mushrooms. Sprinkle with chopped parsley. |
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2001-03-10