Ingredients: |
Ingredients: 2 (2 pound size) chickens, cut into quarters
1/4 pound bacon
20 small onions
1/4 cup cognac or brandy
4 shallots, chopped
2 tsps. dried thyme leaves
2 bay leaves, crumbled
2 or 3 parsley sprigs
2 cloves garlic, pressed
1/2 pound fresh mushrooms, sliced
4 carrots, pared + cut into 1 inch pieces
1 tbsp salt
1/2 tsp pepper
1 tsp sugar
1/4 tsp nutmeg
3 chicken bouillon cubes,crumbled
1/2 green pepper cut into slices
1 medium tomato, cut into 8 pieces
1/3 cup flour
2 tbsp. chopped parsley
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Directions: |
Directions:Day before; wash chicken; dry on paper towels.
In 6 quart dutch oven or flame-proof casserole,heat bacon; add onions; saute over medium heat until golden brown.Lift out onions and bacon with slotted spoon.
Add chicken pieces to dutch oven; saute until chicken is golden brown all around.
Heat cognac slightly, pour over chicken and ignite.
Add shallot,thyme, bay leaves, parsley sprigs,garlic, mushrooms,carrots, bacon and onions .
Add 2 cups wine.
Add salt, pepper, sugar, nutmeg and bouillon cubes. Stir to mix well. Bring to boiling, reduce heat; simmer, covered 50 minutes. (Place a sheet of waxed paper over the top of dutch oven; place lid on this.
Combine 3/4 cup wine with flour to make a smooth mixture; stir into liquid in dutch oven. Bring to boiling, stirring.
Sauce will be slightly thickened. Let cool; than refrigerate covered.
Next day, add green pepper strips and cut up tomato. Reheat @ 350 F. covered for 50-60 minutes. Sprinkle with the parsley. May be served with boiled new potatoes if desired.
Makes 8 servings |
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