- Preparation time: overnight
- Cooking time: 40 minutes
- Difficulty Level: ***
- one whole chicken (about 1.6kg)
- half bottle red wine
- 2 bay leaves
- 1 sprig of thyme
- 200g bacon, diced
- 30g butter
- 10 shallots
- 1/2 teaspoon salt
- 180g button mushrooms
- 1 teaspoon oil
- 15g plain flour
- half litre chicken stock
- 75ml brandy
- 1 teaspoons tomato paste
- 2 tablespoons chopped parsley
How to Cook
Cut the chicken into 8 pieces, remove the back bones.
Put the wine, bay leaves, thyme and some salt and pepper in a bowl and add the chicken. Cover and leave to marinate, preferably overnight.
Blanch the bacon in boiling water, then drain, pat dry and saute in a frying pan until golden. Lift out onto a plate. Melt a quarter of the butter in the pan, add the onions and saute until browned. Lift out and set aside.
Melt another quarter of the butter, add the mushrooms, season with salt and pepper and saute for 5 minutes. Remove and set aside.
Drain the chicken, reserving the marinade, and pat the chicken dry. Season. Add the remaining butter and the oil to the frying pan, add the chicken and saute until golden. Stir in the flour. Transfer the chicken to a large saucepan or casserole dish and add the stock. Pour the brandy into the frying pan and boil, stirring, for about 40 seconds to deglaze the pan.
Pour over the chicken. Add the marinade, onions, mushrooms, bacon and tomoto paste.
Cook over moderate heat for 30 minutes, or until chicken is cooked through.