Ingredients

  • 3 scallions
  • 4 tablespoons butter
  • 3 ounces double-smoked bacon, diced
  • 2 bay leaves
  • 1 teaspoon chopped fresh tarragon, or ½ teaspoon dried
  • 1 chicken, 3 pounds
  • ¼ cup Marc or Slivovitz
  • ¼ pound mushrooms, sliced
  • 2 cups dry Badacsonyi wine
  • Salt

Method

  1. Chop scallions and sauté them in butter till wilted.
  2. In a heavy Dutch oven or similar pot render diced bacon. Add cooked scallions and butter, bay leaves and tarragon. Add chicken and Marc; stir. Cook covered over very low heat for 1o minutes.
  3. Add sliced mushrooms and wine. Add salt to taste. Cook till liquid is gone. If necessary, add a little more wine, but when the dish is finished there should be very little liquid left; all of it should be absorbed by the chicken.
  4. Remove any unnecessary fat and serve the chicken with steamed rice.

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