3192 Poulet Sauté à la Bourguignonne

Method

Fry 125 g ( oz) blanched diced streaky bacon in butter until brown together with 8 button onions and 100 g (31 oz) mushrooms cut in quarters.

Remove the bacon, mushrooms and onions and keep warm. Sauté the seasoned pieces of chicken in the same pan until nicely coloured, add the prepared garnish, cover with a lid and finish cooking in the oven.

Arrange the chicken and garnish in a deep dish; drain off the fat from the pan then add a touch of crushed garlic and 2 dl (7 fl oz or U.S. cup) good quality red wine and reduce by half. Thicken it with 30 g (1 oz) butter mixed with a good pinch of flour and pour over the chicken and garnish.

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