Chicken Saute Bourguignonne
|Chickens||3 Kilogram (3 In Number, 1 Kilogram Each)|
|Clarified butter||60 Milliliter|
|All purpose flour||15 Milliliter|
|Diced cooked bacon||115 Gram|
|Red wine||180 Milliliter|
Cut the chicken into quarters.
Heat the butter in a large kettle or Dutch oven, fry the chicken until golden brown, remove and reserve the chicken.
Stir in the shallots and flour, reduce heat and cook for 4 minutes.
Add the remaining ingredients along with the chicken.
Reduce the heat and simmer gently for 40-45 minutes or until the chicken is cooked through.
Discard the bouquet garni and serve with rice or noodles.