Follow these steps for perfect results
broiler chicken
quartered
oil
onion
chopped
flour
red wine
chicken broth
clear
garlic clove
crushed
bay leaf
thyme
white onions
small
mushrooms
sliced
bacon
Cook bacon and chopped onion in a large, heavy skillet with heated oil until slightly browned.
Add chicken to the skillet and cook until browned on all sides.
Stir in flour and cook until well browned, creating a roux.
Add red wine, chicken broth, crushed garlic, bay leaf, thyme, small white onions, and sliced mushrooms to the skillet.
Bring the mixture to a boil.
Cover the skillet and reduce heat to a simmer.
Simmer for 45 minutes, or until the chicken is tender.
Garnish with slices of fried bread.
Serve hot with boiled potatoes.
Expert advice for the best results
Use a good quality red wine for the best flavor.
Marinate the chicken in the red wine for several hours for a richer flavor.
Thicken the sauce with a cornstarch slurry if desired.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a shallow bowl with a generous amount of sauce and garnished with parsley.
Serve with boiled potatoes or mashed potatoes.
Accompany with a side of crusty bread.
Pairs well with the richness of the dish.
Discover the story behind this recipe
A classic and iconic French dish, often served at special occasions.
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