'1 kg boneless chicken breast'
'1 kg chicken thighs and legs'
'3 medium-sized carrots, peeled and sliced'
'4 small onions, quartered'
'100 g of bacon'
'1 small garlic clove'
'1 stalk of celery'
'2 cups of button mushrooms'
'200 ml of cognac'
'3 tablespoons of butter'
'3 cloves of garlic'
'1 tablespoon of chopped parsley and wheat flour'
'1 teaspoon of dried thyme'
'1 cup of dry red wine'
'1 teaspoon of white pepper'
'Salt to taste'
'1 kg boneless chicken breast'
'1 kg chicken thighs and legs'
'3 medium-sized carrots, peeled and sliced'
'4 small onions, quartered'
'100 g of bacon'
'1 small garlic clove'
'1 stalk of celery'
'2 cups of button mushrooms'
'200 ml of cognac'
'3 tablespoons of butter'
'3 cloves of garlic'
'1 tablespoon of chopped parsley and wheat flour'
'1 teaspoon of dried thyme'
'1 cup of dry red wine'
'1 teaspoon of white pepper'
'Salt to taste'
'Season the chicken with salt and white pepper.'
'In a large saucepan, melt 3 tablespoons of butter over medium heat.'
'Add the chicken pieces and let them brown.'
'Add the bacon in small cubes and fry until golden brown, stirring occasionally.'
'Add the onions, garlic, carrots, celery, mushrooms, parsley, thyme, and salt
Stir well to combine.'
'Add the red wine and let it simmer for 30 minutes over low heat.'
'Set aside the chicken and vegetables
Cook the mushrooms in the remaining sauce.'
'Reserve them.'
'Dissolve the flour in the cognac and add it to the sauce, stirring until thickened.'
'Return the chicken, vegetables, and mushrooms to the sauce
Heat well and serve.'
