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1.5 kg
500 ml
1
tablespoon
125 g
1
2
cloves
1
tablespoon
1
tablespoon
1
tablespoon
500 ml
12
3
tablespoons
12
2
tablespoons
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Chicken, cut into 8 pieces
Good quality red wine bouquet garni
(including Thyme, bay leaf and parsley)
Olive oil
Speck, skin discarded, cut into strips
Onion, chopped
Garlic, crushed
Brandy
Plain (all-purpose) flour
Tomato paste (puree)
Chicken stock
Baby onions, peeled
Unsalted butter, chilled
Button mushrooms
Chopped parsley, to serve
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Method :
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Place the chicken pieces in a glass or
ceramic dish and add the red wine and bouquet garni.
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Cover and marinate in the refrigerator
overnight.
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In a heavy, cast iron pan, heat the oil
over medium-high heat and add the speck. Cook until it renders some of
its fat and is golden brown. Drain on paper towels, leaving the fat in
the pan.
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Pat the chicken dry and retain the
marinade and bouquet garni. Fry the chicken pieces three or four at a
time until they start to change color. Remove from the pan.
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Add the onion and cook for 1 minute. Add
the garlic and brandy and cook until all the liquid has evaporated.
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Stir in the flour and the tomato paste.
Deglaze the pan with the reserved marinade and bouquet garni and reduce
the liquid by half.
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Return the chicken to the pan, then add
enough stock to cover the chicken pieces. Bring to the boil, then reduce
the heat and simmer, covered, for 30 minutes.
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While the chicken is cooking, bring a
saucepan of salted water to the boil and blanch the baby onions for 8
minutes. Drain.
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Melt 20 g of butter in a saucepan, add the
button mushrooms and cook for 4 minutes, then remove form the pan.
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When the chicken has been cooking for 30
minutes, add the mushrooms and baby onions to the pan and cook for
another 10 minutes.
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Using a slotted spoon, transfer the
chicken and vegetables to a platter. Remove the bouquet garni.
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Return the pan to the heat and boil
vigorously to reduce by almost half. Then cut the remaining butter into
small cubes and whisk it one piece at a time into the sauce until the
sauce is rich and glossy.
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Strain the sauce over the chicken and
garnish with the parsley.
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