21/2 cups of beef broth (optional, use a dissolved tablet)
2 cups of dry red wine
3 tablespoons of olive oil
3 tablespoons of wheat flour
11/2 tablespoon of tomato extract
250g of bacon strips
250g of mushrooms cut into four pieces
20 small onions
8 chicken pieces (1.2 kg)
5 sprigs of parsley
5 stalks of green scallions in pieces
4 cloves of garlic, minced
1 medium onion, chopped
1 bay leaf
1 stalk of saltiness
Salt and pepper to taste
21/2 cups of beef broth (optional, use a dissolved tablet)
2 cups of dry red wine
3 tablespoons of olive oil
3 tablespoons of wheat flour
11/2 tablespoon of tomato extract
250g of bacon strips
250g of mushrooms cut into four pieces
20 small onions
8 chicken pieces (1.2 kg)
5 sprigs of parsley
5 stalks of green scallions in pieces
4 cloves of garlic, minced
1 medium onion, chopped
1 bay leaf
1 stalk of saltiness
Salt and pepper to taste
Tie the parsley, bay leaf, and saltiness with twine
Heat the olive oil over high heat and brown the chicken
Add the chopped onion and simmer over low heat
Dust with wheat flour and cook until lightly toasted
Combine the green scallions, garlic, wine, broth, tomato extract, tied herbs, salt, and pepper, and cook until the chicken is tender
Remove the chicken from the pan
Discard the tied herbs
Simmer the sauce, remove the fat, and reserve
Cook the small onions in boiling water until they are tender
Drain and set aside
Partially, fry the bacon until crispy
Drain on paper towels
Refry the mushrooms in two tablespoons of the bacon's drippings
Add salt and pepper to taste
Remove from the pan and reserve
Simmer the onions in the same drippings
Combine the cooked chicken, mushrooms, and bacon with the reserved sauce, and serve.
