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- Ingredients
- Recipe
- Garlic Cloves3 unit(s)
- Medium onion1 unit(s)
- Carrot1 unit(s)
- Chicken thighs3 unit(s)
- Chicken thighs3 unit(s)
- Red wine600 ml
- Cognac2 tablespoon
- Wheat flour1 teaspoon
- Bacon chunks50 g
- Bay leaf1 unit(s)
- Rosemary sprig1 unit(s)
- Butter to taste
- Fresh Paris Mushrooms200 g
- Peeled shallots12 unit(s)
- Chopped Parsley to taste
- Cut the carrot into brunoise, cut the onion into four slices, lightly crush the garlic cloves.
- Marinade the above ingredients, the wine, the brandy and the herbs for a minimum of 30 minutes and a maximum of 24 hours.
- Hygienesis mushrooms and cut in four. Cut the bacon into lardons. Reserve.
- Remove the chicken from the marinade and season with salt and pepper. In a medium saucepan, heat some butter and brown the chicken pieces on all sides. Remove the chicken from the pan and set aside.
- In the same pan, add the bacon and let it brown, but without burning. Add the wheat flour and stir for a minute. Add the vegetables from the marinade, the liquid, the chickens, cover the pan and let it cook for an hour and a half on low heat.
- In a small pan, heat some butter, add a pinch of sugar and brown the shallots. Add water to half its height and cover the pan. Cook until the water dries up, being careful not to burn.
- In a skillet over medium heat, heat the butter and brown the mushrooms well over high heat. Season with salt and pepper.
- Assemble the garnishing dish with the shallots, mushrooms and parsley.
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