• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Slab bacon - cut 1/2" rectangles

  2. 1 Chicken - (3 1/2 to 4 lbs) - cut 8 serving pieces

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1 Onion - diced

  6. 4 Shallots - finely chopped

  7. 1/2 lb 227g / 8oz Mushrooms - quartered

  8. 1/4 cup 59ml Cognac or brandy

  9. 2 cups 474ml Cabernet Sauvignon

  10. (or other full-bodied red wine)

  11. 1 cup 237ml Beef stock

  12. 1 teaspoon 5ml Glace de viande

  13. Bouquet garni

  14. 6 Parsley sprigs - chopped for garnish

Instructions Jump to Ingredients ↑

  1. Heat a large casserole or skillet over medium-high heat. Add bacon and cook until light brown and enough bacon fat has rendered to brown the chicken pieces. Season chicken with salt and pepper, add to skillet and brown on both sides, 3 to 4 minutes per side. Stir in onion, shallots and mushrooms, and saute, stirring occasionally, until vegetables, chicken, and bacon are all well browned, about 5 minutes. Add Cognac and ignite. When flames have died, add wine and cook over high heat until the wine is reduced by half, about 5 minutes. Stir in beef stock, glace de viande and bouquet garni. Stir well and season with salt and pepper. Reduce heat to medium-low, cover and simmer until chicken is tender, 15 to 20 minutes, skimming surface to remove fat.

  2. Transfer chicken to a serving dish or individual plates and pour the sauce over the top. Sprinkle with parsley and serve with a rice pilaf and warm French bread.

  3. This recipe yields 4 servings.


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