1 flameproof casserole dish
1 chopping board
Quarter the mushrooms.
Peel and crush the garlic. Cut the shallots in half without peeling. Peel and slice the carrots into rounds.
Heat the oil in a flameproof casserole dish and brown the chicken pieces and bacon. Add the shallots and garlic, then the flour and cook for 5 minutes.
Add the cognac and flambé.
Add the vegetables and herbs, pour in the red wine and veal stock and cook over low heat for 1 hour 30 minutes.
Season with salt and pepper.
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