Mor'S Danish Chicken Dish - cooking recipe

Ingredients

2 large chicken, divided into 8 to 10 pieces each
4 tablespoons butter
4 pieces bacon
1 lb mushroom
30 -35 small white pearl onions
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper, to taste
4 tablespoons cognac
1 bottle dry white wine
2 tablespoons soy sauce
3 tablespoons flour
1/2 cup cold water
2 tablespoons chopped parsley

Preparation

Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
Cut the bacon into small pieces.
Clean the mushrooms and cut them in halves or quarters if they are large.
Melt the butter in a large pot and brown the chicken pieces a few at a time.
Remove the chicken to a plate.
Fry the bacon, mushrooms and onion, then place the chicken back in the pot.
Add salt and pepper.
Let it stand a moment to reheat well.
Then flambe with the cognac.
(Make sure you turn off the exhaust ventilation first).
Now add the white wine.
Add soy sauce and minced garlic.
Let it cook for 30-40 minutes, depending on the size of chicken.
Remove the chicken pieces.
Thicken the sauce with the 3 Tbsp.
flour and water.
Let it boil a few minutes, taste for more seasoning if desired.
Add the chicken pieces back into the sauce, heat through while you cook rice to serve.
Sprinkle the chopped parsley over the dish just before serving.