Ingredients
|
3-3 1/2 lb
|
chicken
|
|
1/4 cup
|
flour
|
|
6 slices
|
bacon
|
|
5
|
small onions
|
|
4-6
|
carrots
|
|
1/4 lb
|
mushrooms,
sliced
|
|
1 cup*
|
chicken broth
|
|
1 cup*
|
Burgundy wine
|
|
1 clove
|
garlic,
crushed
|
|
1/2 tsp
|
salt
|
| |
|
Booquet Garni
|
|
1
|
bay leaf
|
|
2 sprigs
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parsley
|
|
1/2 tsp
|
crushed thyme leaves
|
Preparation
Mix flour, salt and pepper. Coat chicken with this mixture. Fry bacon until crisp. Brown chicken in bacon fat.
Bring chicken broth & Burgundy to boil. Cook for about 1 hour or until chicken is tender. Add vegetable, mushrooms and bouquet garni for last half hour of cooking.
Serve with toasted sour french bread.
Bouquet garni: place spices in a tea ball or tie into cheesecloth.
* - both broth and wine measurements had a notation reading "I use 2 cups"
Primary Category:
Main Dishes
Copyright (c) 2001-2012,
William Pollock, Sacramento, California.
EatHappy.Core revision: 3.25
