Chicken In Red Wine
|Chicken||4 Pound, cut into pieces|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Cognac||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, quartered|
|Garlic||1 Clove (5 gm), minced|
|Burgundy wine||3 Cup (48 tbs)|
|Tomato paste||1⁄2 Tablespoon|
|Bacon strip||3 , cut into strips|
|Canned button mushrooms/3/4 cup small mushrooms, quartered||14 Ounce (Drained)|
|Butter||1 Tablespoon, softened|
|White bread slice||2|
Brown chicken in hot oil in large Dutch oven; drain fat.
Pour in cognac; carefully ignite.
When flames subside, add onions, garlic, wine, thyme, tomato paste, bay leaf, salt, and pepper.
Bring mixture to boil; simmer, covered, 1 hour.
Skim off fat; correct seasonings.
Discard bay leaf.
Meanwhile, place bacon in frypan; cook until done.
Remove bacon; saute mushrooms in hot fat.
Drain off fat.
Keep bacon and mushrooms warm until needed.
Blend 1 tablespoon butter and flour together to smooth paste (beurre manie).
When chicken is done, add paste to hot liquid.
Stir and simmer a minute or two.
Trim bread; cut in half diagonally.
Fry in oil and butter until crisp.
Arrange chicken in casserole or serving dish.
Cover with sauce.
Garnish with bacon, mushrooms, parsley and croutons.