Ingredients
- 1 chicken, 3 1/2 pounds, cut into serving pieces
- Salt and freshly ground pepper to taste
- 2 tablespoons butter
- ¼ pound mushrooms, left whole if very small; otherwise halved or quartered
- 16 small white onions, peeled
- 2 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 2 tablespoons flour
- 2 tablespoons Cognac
- 1 ½ cups dry red wine
- ½ cup fresh or canned chicken broth
- 1 bouquet garni consisting of 4 parsley sprigs, 2 fresh thyme sprigs or 1 teaspoon dried, 1 bay leaf and 2 whole cloves
- Nutritional Information
Nutritional analysis per serving (4 servings)
1113 calories; 66 grams fat; 20 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 13 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 79 grams protein; 313 milligrams cholesterol; 1002 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle the chicken with salt and pepper.
- Heat the butter in a skillet large enough to hold the chicken in one layer without crowding. Add the chicken pieces skin-side down.
- Cook and brown the pieces over medium-high heat about 6 minutes. Turn the pieces and cook about 5 minutes longer.
- Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
- Remove most of the fat and sprinkle the flour evenly over all. Stir and cook for one minute.
- Add the Cognac and ignite it quickly. Add the wine, chicken broth, bouquet garni, salt and pepper. Stir and bring to a simmer. Cover and cook 20 minutes or until tender. Remove the cover and simmer to reduce the sauce if necessary. Remove the bouquet garni and serve.
45 minutes
Dining and Cooking