2 chicken breasts cut into pieces
salt
black pepper
nutmeg and musk
all-purpose flour
250g of bacon salted and cut
24 white onions
3 tablespoons of brandy
1 bottle of red wine
1 tablespoon of tomato paste
2 cloves of garlic mashed
12 small mushrooms
Bouquet garni
2 sprigs of parsley (to the green part)
1 branch of thyme
6 to 7 sprigs of sage
2 branches of rosemary
1 large bay leaf
2 chicken breasts cut into pieces
salt
black pepper
nutmeg and musk
all-purpose flour
250g of bacon salted and cut
24 white onions
3 tablespoons of brandy
1 bottle of red wine
1 tablespoon of tomato paste
2 cloves of garlic mashed
12 small mushrooms
Bouquet garni
2 sprigs of parsley (to the green part)
1 branch of thyme
6 to 7 sprigs of sage
2 branches of rosemary
1 large bay leaf
Note: if, at the end of cooking, the sauce is too thin, thicken it with 1 tablespoon of all-purpose flour
Wash and dry the chicken pieces
Season them with salt, black pepper, nutmeg, and musk
Coat them with all-purpose flour
Bake the bacon in a pan or ceramic dish
Add the onions and bake until slightly browned
Add the chicken and cook on both sides
Discard the fat from the pan and add the warmed brandy
Ignite
When the flame dies down, pour in the red wine, tomato paste, garlic, and mushrooms
Add the bouquet garni, cover the pan, and simmer over low heat for 45 minutes or until tender
Remove the bouquet and serve
Serve with crusty bread
