| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
|
Chicken cut into pieces. |
| 1 |
|
Onion |
| 1 |
|
Garlic clove. |
| 1 |
l |
Red wine. |
| 40 |
g |
Flour. |
| 1 |
c |
Brandy. |
| 100 |
g |
Diced bacon. |
| 3 |
tb |
Groundnut oil. |
| 1 |
|
Bouquet garni. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Peel the onion and garlic. Cut the chicken into pieces, remove the
liver and keep to one side. Heat the oil in a pot and fry the pieces
of chicken. When they are golden all over, add the garlic, onion, and
diced bacon, then pour in the cup of brandy. Flambe.
2 When the flame goes out, sprinkle the flour over the pieces of
chicken, stir with a wooden spoon for 2 minutes. Pour in the wine,
season and add the bouquet garni. Cover the pan and cook for 2 hours.
3 Remove the pieces of chicken when they are tender, arrange on a
serving dish and keep warm. Reduce the stock and remove the bouquet
garni.
4 Wash and chop the liver and add to the pot. Cook for another ten
minutes over a low heat. Pour the sauce over the pieces of chicken.
Serve hot.
In traditional free-range farming, good breeding cocks were kept as
long as they were able to perform. They were several years old when
they were killed, and required long, slow cooking.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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