The beginnings of a great meal...........
An intoxicating aroma as the garlic and mushrooms simmer in Burgundy...
This classic dish was traditionally made with an old rooster, marinated then slowly braised until very tender. White wine may be used instead of red - as in Alsace, where the local Riesling is used (so states my cookbook).
4 pounds chicken, cut up
1 1/2 TB olive oil
1 TB butter 1 pound mushrooms
2 TB flour
3 cups dry red wine
1 cup homemade chicken broth
salt and pepper
Now do all this........
Using a heavy frying pan, brown the chicken (this takes approximately 10 minutes). Transfer to a plate.
Meanwhile heat oil in a large Dutch oven and, over medium heat, add onions and cook, covered, until browned. Stir frequently.
In heavy frying pan, melt butter and saute mushrooms, stirring until golden brown.
Sprinkle onions with flour, stirring for 2 minutes, then add wine. Now add mushrooms, chicken, broth and bouquet garni. Bring to a boil then immediately reduce heat. Cover and simmer for 45 minutes to an hour.
You may also bake it, covered, in the oven at 325 F for the same amount of time.
This is fantastically simple yet elegant. I can imagine us supping in our French country cottage, the shibas underfoot, enjoying life.
Red Pirate Kobe is fan of French food
Sending this to Brenda for her Cookbook Sunday roundup!
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