Chicken and Mushrooms in Red Wine
Ingredients
- Ingredients
- 150 grams smoked Pancetta
- 1 size onion
- 1 carrot
- 1 chicken (ready to cook; about 1.2 kilograms)
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 centiliters Brandy
- ½ l Red wine
- 125 milliliters Chicken broth
- 2 garlic cloves
- 1 tsp peppercorns
- 1 bay leaf
- 5 sprigs thyme
- 250 grams button Mushroom
- 2 sprigs parsley
- 1 Tbsp butter
Preparation steps
Cube the pancetta. Peel and finely dice the onion. Peel and finely chop the carrot. Rinse the chicken and pat dry. Divide the chicken into 8 portions. Cook the pancetta in hot oil. Remove the pancetta from the pan and drain on paper towel. Brown the chicken pieces in the pancetta grease. Season with salt and pepper.
Add and briefly saute the onions and carrots. Sprinkle with flour. Deglaze with the brandy. Pour in the red wine and broth. Cover partially and simmer over low heat for about 1 hour, stirring occasionally. If necessary, add more broth.
Peel the garlic. Place the garlic, peppercorns and bay leaf in a spice bag. Place the spice bag in the sauce for about 30 minutes. Sprinkle the sauce with thyme.
Rinse and slice the mushrooms. Rinse the parsley, shake dry, pluck the leaves and chop. Saute the mushrooms in hot butter for 1-2 minutes.
Remove the spice bag from the sauce. Mix the mushrooms and bacon into the sauce. Serve sprinkled with parsley.
