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Categories:Viewed: 2 - Published at: 8 years ago
Ingredients
- 1/4 pound bacon -- diced
- 1 cup onions -- chopped
- 1/4 cup mushrooms -- sliced
- 2 each chickens -- cut up
- 3 tablespoons butter or margarine
- 1 each bay leaf
- 1/2 teaspoon tarragon
- 4 peppercorns and parsley
- 1 teaspoon salt
- 2 cups dry red wine
- 1 tablespoon flour
- 1 tablespoon butter or margarine
- 2 tablespoons chopped parsley
Method
- Cook bacon in skillet until brown and crispy; remove and reserve bacon. In hot bacon fat, cook onions and mushrooms until soft; remove and reserve.
- Wash and dry chicken. Add 3 tbsp butter or margarine to remaining bacon fat in skillet; add chicken; brown.
- Return bacon, onions and mushrooms to skillet. Tie bay leaf, tarragon, peppercorns, and parsley in small piece of muslin (bouquet garni); add to skillet. Add salt to wine; pour over chicken in skillet. Simmer, covered, 25 minutes or until chicken is tender.
- Remove bouquet garni. Blend flour and 1 tbsp butter together; add to hot liquid bit by bit, until sauce is bubbly and thickened as you like.
- Sprinkle with parsley.
