Serves 6
a cockerel or a hen farm 2kg of my grandmother
2 onions 2 carrots 2 cloves garlic
150g smoked bacon 250g
mushrooms 1 bottle of burgundy
5 cl cognac
40g flour 50g butter
2 tsp. tablespoons oil
salt, pepper Preparation
1 - Cut the chicken into quarters
2 - In a large pot, place over high heat to blend the butter and oil, and fry the pieces of chicken. Salt and pepper
3 - Meanwhile, peel carrots, onions and garlic. Cut the carrots and the onions, chop the garlic.
4 - When neighborhoods have taken poultry color, put in lightly in the pan the onion and sliced carrots. Sprinkle with flour and stir well with wooden spoon until the flour brown slightly.
5 - Then put the brandy, flambé, then moisten with the Burgundy. Add chopped garlic, cover and cook over low heat 1:30.
6 - Peel the mushrooms, cut the quarters and let them brown over high heat in a little butter. Book.
7 - Cut the slice of bacon into small dice and add them to cook during baking.
8 - Half an hour before the end of the cooking container laizzez uncovered so the sauce reduces. Moments before serving, add the mushrooms to the sauce.
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