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Ingredientes
- 3 tablespoons olive oil
- 8 ounces bacon
- 8 chicken thighs bone in
- 1 pound carrots rughly chopped
- 20 small white onions peeled (I used frozen already peeled)
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 garlic cloves chopped
- 1/4 cup brandy
- 2 cups red wine I used Beaujolais
- 2 cups chicken or beef stock
- 3 tablespoons butter at room temperature
- 3 tablespoons flour
- 3/4 pound porcini or cremini mushrooms
View Full Recipe at My Catholic Kitchen
