“A traditional version of this classic recipe from the Burgundy region of France.”
READY IN:
2hrs 45mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1/2 tbsp butter in a large, heavy-bottomed pot.
  2. Fry bacon and shallots until just browned. Remove.
  3. Fry mushrooms, seasoned to taste with salt and pepper, for a few minutes. Remove.
  4. Melt 1/2 tbsp butter and brown the chicken on all sides.
  5. Add brandy and light with long-handled lighter or creme brulee torch.
  6. When flames have gone out, add garlic, wine, bacon, shallots, mushrooms, and herbs.
  7. Cover tightly and simmer 2 hours. Keep just below boiling.
  8. When done, remove chicken, bacon, mushrooms, and shallots.
  9. In a bowl combine 1 tbsp butter and 1 tbsp flour by hand until well mixed. Whisk into the juice and cook until it no longer tastes like raw flour. Serve chicken with juice spooned on top.

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