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Ingredientes
- 1/2 c. Flour Salt and freshly grnd Black pepper to taste
- 1/2 tsp Paprika
- 3 lb Chicken, cut into joints
- 1/2 c. Butter
- 4 ounce Shallots
- 6 slc bacon, roughly Minced
- 2 cl Garlic, crushed
- 1/2 tsp Dry marjoram
- 1/2 tsp Dry thyme
- 1 x Bay leaf
- 1 Tbsp. Fresh parsley, finely Minced
- 1 1/4 c. Dry red wine (like Burgundy)
- 1 1/4 c. Chicken stock
- 1 c. Buttom mushrooms
- 1/3 c. Brandy
Direcciones
- Combine the flour, salt, pepper and paprika and coat the chicken joints well, shaking off the excess. Reserve this excess flour.
- Heat 1/4 c of the butter in a flameproof casserole over a gentle heat.
- Add in the chicken joints and fry lightly for 5 min on eaach side.
- Add in shallots, bacon and garlic. Continue to fry gently for 5 min, stirring occasionally, till the shallots have softened but not browned.
- Sprinkle in the herbs and stir in the wine and stock. Bring to the boil.
- Cover ;and cook in a moderate oven, 350F, for 50 min.
- Meanwhile, heat 2 Tablespoons of the remaining butter and gently fry the mushrooms for 2 min. Pour over the brandy and ignite. Rotate the pan till the flames die down. Remove the casserole from the oven and add in the mushrooms and liquor. Cover and cook for another 10 min.
- Heat the remainaing 2 Tablespoons of butter in a saucepan over gentle heat and stire in the reserved flour. Cook the roux for 1 minute. Strain 1-1/4 c of the liquid from the casserole into the roux. Bring to the boil, stirring constantly. Simmer for 2 min then pour into the casserole.
- Return to the oven and cook for a further 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 518 | |
| Calories from Fat 348 | 67% |
| Total Fat 38.85g | 49% |
| Saturated Fat 15.56g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 406mg | 17% |
| Potassium 397mg | 11% |
| Total Carbs 4.11g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.26g | 0% |
| Protein 24.99g | 40% |
