2 kg of chicken cut into joints
1 cup of olive oil
4 cloves of garlic, minced
3 tablespoons of olive oil
100 g of bacon, cut into cubes
1 chopped onion
2 tablespoons of salted fish roe
1 grated carrot
1 sprig of rosemary
1 bottle of red wine
1 tablespoon of dark brown sugar
2 tablespoons of thyme
2 cups of beef broth
100 g of Paris mushrooms, cut in half
500 g of pickled onions without skin
Wheat flour for breading
Salt and black pepper to taste
2 kg of chicken cut into joints
1 cup of olive oil
4 cloves of garlic, minced
3 tablespoons of olive oil
100 g of bacon, cut into cubes
1 chopped onion
2 tablespoons of salted fish roe
1 grated carrot
1 sprig of rosemary
1 bottle of red wine
1 tablespoon of dark brown sugar
2 tablespoons of thyme
2 cups of beef broth
100 g of Paris mushrooms, cut in half
500 g of pickled onions without skin
Wheat flour for breading
Salt and black pepper to taste
Season the chicken with salt and black pepper
Dredge the pieces in flour and remove excess
Heat the olive oil and sauté the chicken with garlic. Reserve
In another pan, heat the olive oil and cook the bacon
Add the onion, fish roe, carrot, and rosemary
Add the chicken and brown it well
Add the red wine and simmer over low heat until the sauce reduces by one-third
Add the dark brown sugar, thyme, and beef broth, and simmer for 10 minutes more
Add the mushrooms and whole onions, and simmer for 20 minutes more
Serve hot.
