Ingredients:
1 medium chicken, cut into serving pieces
Salt and pepper
1 tablespoon lemon juice
4 tablespoons olive or salad oil
1/2 cup brandy
1/2 bottle good red wine (Macon, Beaujolais or Chateauneuf du Pape)
20 little white onions
20 button mushrooms
Salt and pepper
1 tablespoon lemon juice
4 tablespoons olive or salad oil
1/2 cup brandy
1/2 bottle good red wine (Macon, Beaujolais or Chateauneuf du Pape)
20 little white onions
20 button mushrooms
Recipe:
1. Season the chicken pieces with salt, pepper and lemon juice.
2. Place chicken into a deep heavy pan and brown in 4 tablespoons olive oil.
3. Pour over the brandy and set it alight; when the flames have died down pour in the wine.
4. Cover the pan simmer for about 45 minutes or until tender.
5. In a separate saucepan saute the onions and mushrooms in 2 tablespoons oil.
6. Simmer slowly until the sauce is reduced sufficiently to need no thickening.
7. Remove chicken onto a hot dish.
8. Pour the sauce over the pieces of chicken, and arrange the onions and mushrooms on the top.
2. Place chicken into a deep heavy pan and brown in 4 tablespoons olive oil.
3. Pour over the brandy and set it alight; when the flames have died down pour in the wine.
4. Cover the pan simmer for about 45 minutes or until tender.
5. In a separate saucepan saute the onions and mushrooms in 2 tablespoons oil.
6. Simmer slowly until the sauce is reduced sufficiently to need no thickening.
7. Remove chicken onto a hot dish.
8. Pour the sauce over the pieces of chicken, and arrange the onions and mushrooms on the top.
Serves:
4
Notes:
Remove skin before eating the chicken.