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4 tbsp butter 60 mL
24 tiny white onions 24
6 strips bacon 6 strips
1 large broiler, cut up 1
salt and pepper
1 finely chopped onion 1
2 tbsp flour 30 mL
1-1/2 cups dry red wine 350 mL
1/2 cup chicken broth 125 mL
2 cloves garlic, crushed 2 cloves
1/4 tsp each, thyme and tarragon 1 mL
1 cup sliced mushrooms 250 mL
4 slices French bread, fried in clarified butter 4 slices
2 tbsp minced parsley 30 mL
In a large heavy skillet, heat the butter, add the small onions and cook until golden brown. Remove with a slotted spoon and place into a dish. Keep warm.
Cut bacon into pieces and cook until just brown. Remove the bacon and reserve.
Salt chicken pieces and sprinkle with pepper.
Put the chopped onion and chicken into the skillet (where onions and bacon were cooking), cook until slightly browned, dust with flour and turning frequently, cook until well browned.
Add wine, chicken broth, garlic, thyme, tarragon and mushrooms. Cover and simmer for 40 minutes or until chicken is very tender. Add the onions, and bacon.
Serve with the fried bread, and sprinkle with the minced parsley.
24 tiny white onions 24
6 strips bacon 6 strips
1 large broiler, cut up 1
salt and pepper
1 finely chopped onion 1
2 tbsp flour 30 mL
1-1/2 cups dry red wine 350 mL
1/2 cup chicken broth 125 mL
2 cloves garlic, crushed 2 cloves
1/4 tsp each, thyme and tarragon 1 mL
1 cup sliced mushrooms 250 mL
4 slices French bread, fried in clarified butter 4 slices
2 tbsp minced parsley 30 mL
In a large heavy skillet, heat the butter, add the small onions and cook until golden brown. Remove with a slotted spoon and place into a dish. Keep warm.
Cut bacon into pieces and cook until just brown. Remove the bacon and reserve.
Salt chicken pieces and sprinkle with pepper.
Put the chopped onion and chicken into the skillet (where onions and bacon were cooking), cook until slightly browned, dust with flour and turning frequently, cook until well browned.
Add wine, chicken broth, garlic, thyme, tarragon and mushrooms. Cover and simmer for 40 minutes or until chicken is very tender. Add the onions, and bacon.
Serve with the fried bread, and sprinkle with the minced parsley.
