Ingredients
- 1 whole chicken, jointed
- 200g lardons
- 250g button mushrooms
- 12 pearl onions
- 1 bottle red Burgundy
- 2 carrots
- Bouquet garni
- Flour, butter
Method
- 1
Marinate chicken in red wine with herbs.· 240m
- 2
Brown lardons, then chicken in butter until golden.· 15m
- 3
Flambé optional, add marinade, carrots, bouquet garni; simmer.· 90m
- 4
Sauté mushrooms and pearl onions separately, add at the end.· 10m
- 5
Thicken sauce with beurre manié, adjust seasoning.