2 2 1/2-pound chickens (2 1/2 - 3 lbs.) (1-1.4 kg)
flour for dredging, as needed
salt and pepper, to taste
2 ounces clarified butter
4 ounces brandy
BOUQUET GARNI:
1 4-inch carrot stick (10 cm)
1 leek, split, 4-in. (10-cm) piece
1 sprig fresh thyme
1 bay leaf
6 garlic cloves, peeled and crushed
24 ounces red wine
8 ounces chicken stock
4 ounces bacon lardons
18 pearl onions, peeled
10 mushrooms, medium, quartered
beurre manié, as needed
8 large triangular croutons
Servings: 8
1. Cut each chicken into 8 pieces and dredge in flour seasoned with salt and pepper.
2. Heat the clarified butter in a braising pan; brown the chicken.
3. Add the brandy and ignite. When the flame dies, add the bouquet garni, garlic, red wine and chicken stock. Bring to a boil, then reduce to a simmer.
4. Cover the pan and simmer until the chicken is tender, approximately 40 minutes.
5. In a separate pan, sauté the bacon until the fat begins to render. Add the onions and sauté until they begin to brown. Cook the bacon and onions covered, over low heat, until the onions are tender. Add the mushroom caps and cook them until tender.
6. Remove the chicken from the pan and adjust the sauce's consistency with the beurre manié. Strain the sauce through a china cap and adjust the seasonings.
7. Spoon the bacon, onions and mushrooms onto a serving platter, place the chicken over them and ladle the sauce over the finished dish. Serve with triangular croutons.
flour for dredging, as needed
salt and pepper, to taste
2 ounces clarified butter
4 ounces brandy
BOUQUET GARNI:
1 4-inch carrot stick (10 cm)
1 leek, split, 4-in. (10-cm) piece
1 sprig fresh thyme
1 bay leaf
6 garlic cloves, peeled and crushed
24 ounces red wine
8 ounces chicken stock
4 ounces bacon lardons
18 pearl onions, peeled
10 mushrooms, medium, quartered
beurre manié, as needed
8 large triangular croutons
Servings: 8
1. Cut each chicken into 8 pieces and dredge in flour seasoned with salt and pepper.
2. Heat the clarified butter in a braising pan; brown the chicken.
3. Add the brandy and ignite. When the flame dies, add the bouquet garni, garlic, red wine and chicken stock. Bring to a boil, then reduce to a simmer.
4. Cover the pan and simmer until the chicken is tender, approximately 40 minutes.
5. In a separate pan, sauté the bacon until the fat begins to render. Add the onions and sauté until they begin to brown. Cook the bacon and onions covered, over low heat, until the onions are tender. Add the mushroom caps and cook them until tender.
6. Remove the chicken from the pan and adjust the sauce's consistency with the beurre manié. Strain the sauce through a china cap and adjust the seasonings.
7. Spoon the bacon, onions and mushrooms onto a serving platter, place the chicken over them and ladle the sauce over the finished dish. Serve with triangular croutons.
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