Chicken; cut in 8 serving pieces, (3 1/2 to 4 lbs)
Salt and freshly ground black pepper, to taste
1
Onion; diced
4
Shallots; finely chopped
1/2
lb
Mushrooms; quartered
1/4
c
Cognac or brandy
2
c
Fullbodied red wine; such as Cabernet Sauvignon
1
c
Beef stock
1
ts
Glace de viande
Bouquet garni
6
Sprigs parsley; chopped for garnish
Rice pilaf; for serving
Warm French bread; for serving
INSTRUCTIONS
Heat a large casserole or skillet over mediumhigh heat. Add bacon and cook
until light brown and enough bacon fat has rendered to brown the chicken
pieces. Season chicken with salt and pepper, add to skillet and brown on
both sides, 3 to 4 minutes per side. Stir in onion, shallots and mushrooms,
and saute, stirring occasionally, until vegetables, chicken, and bacon are
all well browned, about 5 minutes. Add Cognac and ignite. When flames have
died, add wine and cook over high heat until the wine is reduced by half,
about 5 minutes. Stir in beef stock, glace de viande and bouquet garni.
Stir well and season with salt and pepper. Reduce heat to medium low, cover
and simmer until chicken is tender, 15 to 20 minutes, skimming surface to
remove fat.
Transfer chicken to a serving dish or individual plates and pour the sauce
over the top. Sprinkle with parsley and serve with a rice pilaf and warm
French bread.
Yield: 4 servings
c. 1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR
SHOW #WT1A19
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #806 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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