This is my first incursion into cooking French food. I was looking to make a dish that required lots of red wine (so as to get rid of the many half- drank bottles that had accumulated and this one fit perfectly. It is extremely delicious (and easy to make). I highly, highly recommend it. It also works great re-heated the following day(s)! -2 yellow onions, sliced -4 garlic crushed garlic cloves -1/2 lb of white mushrooms, sliced (use 1 LB if you like mushrooms a lot) -5 lbs of chicken parts (less if you use boneless) -1/4 lb bacon, diced (about 5 strips) -1/4 cup olive oil -2 cups broth -1/2 cup parsley, minced -2 cups red wine (Cavernet Sauvignon worked very well) -4 tablespoons of cognac -2 bay leaves Salt and pepper to taste Roux: -6 tbsp flour -6 tbps butter.
Sautee onions and garlic on the olive oil until tender. Add mushrooms and sautee until barely tender. Remove onions and mushrooms from the pan. Deglaze pan with a little wine. Pour pan drippings on top of the onions and mushrooms. Set aside.
In the same pan sautee the bacon bits until the fat clears. Remove bacon from the pan, leaving the fat. Brown the chicken in the bacon fat.
Place chicken on a cooking pot and add wine, cognac, stock, bay leaves, parsley and salt and pepper. Simmer until the chicken is tender (about 1 hour, less for boneless chicken). Add the onions and mushrooms and continue simmering. Prepare the roux by melting the butter, adding the flour and lightly browning it. Add roux to the chicken, and steer until the sauce thickens.
I served this with rice, and didn't work very well. It worked MUCH better with bread (sourdough), though beware, you'll need a lot!Lightly adapted from the Frugal Gourmet Cooks with Wine