Serves 4 to 6 people.
The following recipe comes from Burgundy. A Beaujolais wine is best used both for cooking and drinking with this dish.
1 Tbsp of oil and 2 Tbsp of butter
3 oz of salt pork
3/4 lb of small white onions peeled
3-1/2 lb of chicken, jointed
3 Tbsp of brandy
1 Tbsp of flour
1-1/2 cups of red wine
1 cup of chicken stock
3 small tomatoes & 1 Tbsp of tomato paste
bouquet garni and garlic
1-1/2 cups of mushrooms, sliced
salt and pepper
- Heat the oil and butter in a heavy saucepan and cook the salt pork and small white onions until they are golden brown.
- Remove them and brown the chicken joints in the pan.
- Flame with the warmed brandy.
- Remove the chicken joints and some of the fat.
- Sprinkle in the flour and cook for 2 or 3 minutes.
- Return the chicken to the pan along with the onions.
- Pour in the wine, chicken stock, tomatoes, bouquet garni, nutmeg, mushrooms, salt and pepper.
- Cover loosely and cook for approximately 1 hour or until chicken is tender.
- Arrange the chicken in a serving platter covered with the mushrooms and onions.
- Remove the grease from the juice, reduce, taste and adjust the seasoning.
- Strain the sauce over the chicken.
- Garnish with the croûtons and some chopped parsley.