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Categories:
thyme rosemary bay leaves parsley chicken garlic milliliters Cabernet Sauvignon bacon brandy carrots mushrooms butter flour onions salt fresh parsley
Viewed: 50 - Published at: 9 years agoIngredients
- 5 sprigs Fresh Thyme
- 3 sprigs Rosemary
- 5 leaves Sage Leaves
- 2 leaves Bay Leaves
- 1 bunch Parsley
- 1- 1/2 kilogram Chicken Pieces (legs Ideally)
- 6 cloves Garlic
- 750 milliliters Cabernet Sauvignon
- 250 grams Smoked Lardons Or Fat Bacon
- 5 Tablespoons Brandy
- 2 whole Medium Carrots
- 200 grams Baby Closed Cup Mushrooms
- 50 grams Salted Butter
- 1 Tablespoon Flour (optional)
- 500 milliliters Chicken Or Veal Stock
- 12 whole Baby Onions
- 2 whole Chickory, Cleaned And Cut In Half
- Salt And Pepper, to taste
- 4 Tablespoons Fresh Parsley, Finely Chopped To Serve
Method
- Tie the herbs (thyme and rosemary sprigs, sage leaves, bay leaves and parsley) into a bouquet garni bundle with a piece of kitchen twine or secure in a sachet to prevent it from spreading in the sauce.
- Place chicken parts, bouquet garni and garlic in a large bowl, cover with wine, put it into the refrigerator and marinate overnight (at least 12 hours).
- Remove the chicken from the marinade and reserve both separately.
- Cook the lardons (or bacon) in a wide and deep pan over medium heat until crisp.
- Then remove from the pan and reserve.
- Use the remaining fat to sear the chicken meat on both sides over medium-high heat.
- When chicken is seared lower the heat to medium.
- Pour the brandy in and taking all necessary safety precautions ignite the liquid in the pan.
- Let the flames die out after 1-2 minutes by covering with the lid or pour some of the wine marinade into the pan.
- Preheat the oven to 100 C.
- Add all the wine, lardons (or bacon), carrots and the remaining marinade ingredients (bouquet garni and garlic) to the chicken pan.
- Bring it all up to boil and without the lid simmer gently for 30 minutes or until chicken is cooked throughout.
- In the meantime, in a separate, smaller pan, brown mushrooms in butter.
- (If you would like the sauce a bit thicker sprinkle the flour over and let it bubble for a minute stirring occasionally.)
- Add the smaller pan contents into the chicken and juices along with stock, baby onions and halved chicory before covering with lid and placing the dish in the oven for 6 hours.
- Remove from oven.
- You can remove the chicken and strain the juices through a cheesecloth afterwards, if you like a clear sauce.
- Then simmer the liquid to reduce it further.
- Adjust the flavor with salt and pepper.
- Serve piping hot with freshly chopped parsley sprinkled over the top.
- Add some boiled or garlic-dauphinoise potatoes on the side.