Ingredients
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4 slices bacon, chop and cook til crispy
1/2 cup butter
2 broiler-fryer chickens, cut into quarters
16 small white pearl onions (peeled and left whole)
16 large mushrooms, sliced
2 garlic cloves (minced)
1 bunch scallion (cleaned and cut up)
1/4 cup flour
3 cups dry red table wine
2 chicken bouillon cubes
1 cup boiling water
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1 bay leaf
Preparation
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Preheat cooker/fryer to 300 degrees.
Cook bacon till crisp.
Remove and reserve.
Add butter to bacon fat and brown chicken pieces.
Remove chicken and reserve.
Lightly cook onions and mushrooms.
Remove.
Pour out drippings and reserve 2 tablespoons in cooker.
Cook garlic and scallions till limp.
Stir in flour and cook 2 minutes till flour has browned.
Turn off heat.
Stir in wine, bouillon and 1 cup of boiling water.
Turn heat up to 300 degrees and stir till mix comes to a boil.
Add salt, pepper, thyme and bayleaf.
Stir.
Add bacon, chicken, onions and mushrooms.
Cover.
Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
Remove bayleaf before serving.
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