A Classic of French Cuisine

The chicken is cut into pieces, briefly browned and combined with bacon, mushrooms, carrots and onions. A full-bodied red wine and poultry stock are then added, and everything is slowly braised until the meat is tender and the sauce has a velvety sheen.

Ingredients:

1 chicken (or 4 chicken legs)

150 g diced bacon

200 g button mushrooms

2 onions, roughly diced

2 carrots, sliced

2 cloves of garlic

1 bottle of full-bodied red wine

300 ml poultry stock

2 tbsp flour, butter, oil, salt, pepper, thyme, bay leaf

Method:

Cut the chicken into pieces, season with salt and pepper, and dust with flour.

Brown well in oil, then remove.

Brown the bacon, onions, carrots, mushrooms and garlic.

Deglaze with red wine, then add the stock and seasonings.

Return the chicken to the pan and braise for 1.5 hours.