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Categories:
chicken salt butter mushrooms white onions shallots garlic flour cognac red wine chicken broth bouquet garni consisting
Viewed: 16 - Published at: 8 years agoIngredients
- 1 chicken, 3 1/2 pounds, cut into serving pieces
- Salt and freshly ground pepper to taste
- 2 tablespoons butter
- 1/4 pound mushrooms, left whole if very small; otherwise halved or quartered
- 16 small white onions, peeled
- 2 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 2 tablespoons flour
- 2 tablespoons Cognac
- 1 1/2 cups dry red wine
- 1/2 cup fresh or canned chicken broth
- 1 bouquet garni consisting of 4 parsley sprigs, 2 fresh thyme sprigs or 1 teaspoon dried, 1 bay leaf and 2 whole cloves
Method
- Sprinkle the chicken with salt and pepper.
- Heat the butter in a skillet large enough to hold the chicken in one layer without crowding.
- Add the chicken pieces skin-side down.
- Cook and brown the pieces over medium-high heat about 6 minutes.
- Turn the pieces and cook about 5 minutes longer.
- Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
- Remove most of the fat and sprinkle the flour evenly over all.
- Stir and cook for one minute.
- Add the Cognac and ignite it quickly.
- Add the wine, chicken broth, bouquet garni, salt and pepper.
- Stir and bring to a simmer.
- Cover and cook 20 minutes or until tender.
- Remove the cover and simmer to reduce the sauce if necessary.
- Remove the bouquet garni and serve.
