Try this recipe for the French classic - chicken braised with wine, mushrooms and smoked bacon.
Combine the chicken with the carrot, celery, onion, garlic, thyme, bay leaves and red wine. Leave to marinate overnight, turning the chicken from time to time.
Fry the bacon in half the butter over a medium heat until golden and crispy. Remove and set aside.
Add the button onions to the bacon fat and cook until golden, add the mushrooms and cook over a low heat until the mushrooms release some of their natural juices, about 8 minutes.
Add 150 ml (¼ pint) stock and cook until the onions are tender and most of the liquid has evaporated. Keep warm.
Meanwhile drain the chicken and pat dry. season the chicken with salt and pepper and dust in the flour, shake off any excess.
Heat the remaining butter in a deep casserole add the chicken pieces and fry until golden all over. Pour in the brandy and ignite, wait for the flames to die down then pour in the marinade including the vegetables and cover the chicken with some of the remaining stock. Cover with a lid and bring to the boil over a medium heat. Simmer gently for 25-35 minutes.
Remove the chicken and combine with the onions and mushrooms. Boil the chicken poaching liquor until it is of sauce consistency. Strain through a sieve to remove herbs and vegetables. Return chicken mixture to the sauce and stir to combine.
Check seasoning and sprinkle with crispy bacon and parsley, serve with new potatoes.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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