1. 1

   Step 1

   Cut 1.8 kg of chicken into pieces. Slice 3 carrots into rounds, thinly slice 1 onion, and crush 3 garlic cloves.

2. 2

   Step 2

   In a large dish, marinate the chicken with the red wine, carrots, onion, garlic, 5 sprigs of thyme, and 2 bay leaves for 12 hours in the refrigerator.

   Timer 720 min
3. 3

   Step 3

   Drain the chicken and pat the pieces dry. Strain the marinade, keeping the wine and vegetables separate.

4. 4

   Step 4

   In a Dutch oven, sauté 250 g of bacon lardons with 2 tablespoons of olive oil until golden brown.

5. 5

   Step 5

   Remove the lardons. In the same Dutch oven, brown the chicken pieces on all sides.

6. 6

   Step 6

   Sprinkle the chicken with 3 tablespoons of flour and stir well to coat the meat.

7. 7

   Step 7

   Pour 3 tablespoons of cognac over the chicken and carefully flambé.

8. 8

   Step 8

   Add the vegetables from the marinade, 1 tablespoon of tomato paste, the lardons, and 350 ml of chicken stock.

9. 9

   Step 9

   Pour the wine from the marinade into the pot. Season with salt and pepper to taste.

10. 10

    Step 10

    Cover the Dutch oven and let simmer over low heat for 60 minutes.

    Timer 60 min
11. 11

    Step 11

    Meanwhile, sauté 250 g of button mushrooms and 6 shallots in 30 g of butter in a pan.

12. 12

    Step 12

    Add the mushrooms and shallots to the Dutch oven and continue cooking for 30 minutes.

    Timer 30 min
13. 13

    Step 13

    Mix 1 tablespoon of cornstarch with 30 ml of cold water, then pour into the sauce to thicken it.

14. 14

    Step 14

    Let simmer for another 5 minutes to bind the sauce before serving.

    Timer 5 min

Space/arrow keys: next or previous step