Ingredients
1 Chicken 1.5Kg
Butter 75g
Salt and pepper
Lighty salted lean bacon 150g
15 Tiny onions
Brandy 2 tbsp
1 Bottle of full-bodied red wine
1 Garlic clove
1 Bouquet garni
1 tbsp Flour
Chopped fresh parsley for serving
Method
1. Cut the chicken into pieces.
2. Heat 50g of the butter in a flameproof
casserole and add the chicken pieces. Season with salt and
pepper and brown the chicken on all sides over a medium heat.
3. Meanwhile, finely dice the bacon and put it in a saucepan of
cold water. Bring to a boil and blanch for 5 minutes. Drain. Peel
the onions.
4. Remove the pieces of chicken and keep them hot. Put the
onions and bacon in the casserole and fry for about
10 minutes, stirring frequently.
5. Return the chicken to the casserole and add the brandy.
Heat and set alight, then, when the flames have died out, add
the red wine so that all the chicken is well covered. Season to
taste with salt and pepper. Add the peeled garlic and bouquet
garni. Cover and simmer for 1 hour.
6. About 15 minutes before the end of the cooking time, work
the rest of the butter with the flour to form a soft paste. Beat in
2 tablespoons of hot sauce, then return this mixture to the
casserole and stir well. Alternatively, add the remaining butter and thicken with cornflour
7. Serve garnished with a little chopped parsley.