Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

JUDI M. PHELPS (BNVX05A)
Bouquet garni*
3 1/2 lb Chicken -- cut up in pieces
1/2 ts Salt -- optional
6 sl Bacon -- diced in large
Piece
1/8 ts Pepper
4 tb Butter or margarine
16 White boiling onions --
Small
1 Onion -- chopped
1/2 lb Fresh mushrooms --
Quartered
2 Shallots -- minced
If large or halved if small
3 Garlic cloves -- minced
2 tb Brandy
2 c Rich chicken stock
1 tb Flour
2 c Dry red wine -- good
Quality

*Bouquet garni - place 1/2 celery stalk cut in half, 2 parsley
sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak
or green onion in a cheesecloth tie with a string to make a small bag.

In a 5-quart dutch oven cook bacon on medium heat. Remove bacon bits
with a slotted spoon and set aside. Add butter to pan; then add
chicken pieces and brown lightly on all sides. Add shallots, garlic,
chopped onions, reserved bacon, wine, chicken stock, bouquet garni,
salt (optional), pepper, and boiling onions. Bring to a boil, lower
heat, cover and simmer about 15 minutes. Add mushrooms and brandy.
Cook until tender about another 30-35 minutes.

To serve, remove chicken, onions, and mushrooms to a heated platter
with slotted spoon. Remove and discard bouquet garni. Thicken liquid
by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan
and simmer for a few minutes until slightly thickened. Spoon some
sauce over chicken and serve. SOURCE: Personal family recipe.
Converted by MMCONV vers. 1.00

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