| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish | 6 | Servings | |
INGREDIENTS
| 1/4 | lb | Bacon |
| 3 | lb | Frying chicken; cut up |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Cognac |
| 3 | c | Burgundy wine |
| 1 1/2 | c | Chicken stock |
| 1/2 | tb | Tomato paste |
| 2 | Cloves garlic; mashed | |
| 1/4 | ts | Thyme |
| 1 | Bay leaf | |
| 1 | tb | Flour |
| 2 | tb | Butter; softened |
INSTRUCTIONS
Fry bacon in a casserole. Drain on paper towels. Dry Chicken thoroughly. Brown in bacon fat. Season with salt and pepper. Return bacon to casserole. Cover and cook slowly for 10 minutes. Turn once. Uncover and add cognac and ignite. When flames have dissapated, pour wine over chicken and just enough broth to cover chicken. Stir in tomato paste, garlic and herbs. Cover and simmer for 25 to 30 minutes until tender. Remove chicken and skim off fat. Raise heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasonings. Remove from heat and discard the bay leaf. Blend flour and butter together. Beat into hot liquid. Simmer for 1 to 2 minutes. Arrange the chicken on a platter with saut.d mushrooms around it and baste with the sauce. Serves 4 to 6. Recipe By : Julia Child Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 18:21:45 -0400 From: Ken Raymond <kraymond@mpls.k12.mn.us>
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