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chicken butter bacon mushroom white pearl onions garlic salt pepper cognac white wine soy sauce flour cold water parsley
Viewed: 22 - Published at: 2 years agoIngredients
- 2 large chicken, divided into 8 to 10 pieces each
- 4 tablespoons butter
- 4 pieces bacon
- 1 lb mushroom
- 30 -35 small white pearl onions
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper, to taste
- 4 tablespoons cognac
- 1 bottle dry white wine
- 2 tablespoons soy sauce
- 3 tablespoons flour
- 1/2 cup cold water
- 2 tablespoons chopped parsley
Method
- Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
- Cut the bacon into small pieces.
- Clean the mushrooms and cut them in halves or quarters if they are large.
- Melt the butter in a large pot and brown the chicken pieces a few at a time.
- Remove the chicken to a plate.
- Fry the bacon, mushrooms and onion, then place the chicken back in the pot.
- Add salt and pepper.
- Let it stand a moment to reheat well.
- Then flambe with the cognac.
- (Make sure you turn off the exhaust ventilation first).
- Now add the white wine.
- Add soy sauce and minced garlic.
- Let it cook for 30-40 minutes, depending on the size of chicken.
- Remove the chicken pieces.
- Thicken the sauce with the 3 Tbsp.
- flour and water.
- Let it boil a few minutes, taste for more seasoning if desired.
- Add the chicken pieces back into the sauce, heat through while you cook rice to serve.
- Sprinkle the chopped parsley over the dish just before serving.
