Chicken Saute Bourguignonne Recipe
Ingredients
| Chickens | 1 Kilogram | |
| Clarified butter | 60 Milliliter | |
| Shallots | 15 Milliliter | |
| 15 ml flour, all purpose | ||
| Bouquet garni | 1 | |
| 115 g diced cooked bacon | ||
| Pearl onions | 20 | |
| Button mushrooms | 20 | |
| Red wine | 180 Milliliter | |
Directions
Cut the chicken into quarters.
Heat the butter in a large kettle or Dutch oven, fry the chicken until golden brown, remove and reserve the chicken.
Stir in the shallots and flour, reduce heat and cook for 4 minutes.
Add the remaining ingredients along with the chicken.
Reduce the heat and simmer gently for 40-45 minutes or until the chicken is cooked through.
Discard the bouquet garni and serve with rice or noodles.
Heat the butter in a large kettle or Dutch oven, fry the chicken until golden brown, remove and reserve the chicken.
Stir in the shallots and flour, reduce heat and cook for 4 minutes.
Add the remaining ingredients along with the chicken.
Reduce the heat and simmer gently for 40-45 minutes or until the chicken is cooked through.
Discard the bouquet garni and serve with rice or noodles.
Chef
