1 chicken, in pieces* (or boneless thighs)
200 g mushrooms, sliced
100 g smoked bacon
3 onions, diced
1 laurel leaf**
1 sprig thyme**
1 bottle strong red wine***
½ tbs flour
1 tbs butter
salt & pepper
Heat the butter in a frying pan. Brown the chicken. Sprinkle the pieces with a little flour.
Pour the wine on the chicken. Reduce the heat, add thyme and laurel, cover and let simmer for 20 m.
Meanwhile brown the bacon. In another pan, heat the onions in some butter, until translucent. Add the mushrooms.
Add onions and mushrooms to the chicken, cover and let simmer for another 5 m. Add the bacon.
Add salt & pepper and serve.
Pour the wine on the chicken. Reduce the heat, add thyme and laurel, cover and let simmer for 20 m.
Meanwhile brown the bacon. In another pan, heat the onions in some butter, until translucent. Add the mushrooms.
Add onions and mushrooms to the chicken, cover and let simmer for another 5 m. Add the bacon.
Add salt & pepper and serve.
*With skin if possible. Remove skin before serving.
**Remove before serving.
***Strong red wines of South Western France are well suited to this dish. Try to find some Négrette-based wines.
This is a quick version of a traditional French dish, made with with strong-headed wines and old roosters, done with crowing. Recipes vary depending on the region. When an old rooster is used, marinate it overnight in a mix of wine, sliced carrot, thyme and laurel, and some chopped garlic. Then, add a small glass of cognac, cover and let simmer for about 2 h.
The Négrette wine grape, named after a rather full-bodied black female, is grown primarily in South West France in the region between Albi and Toulouse. It is a descendant of the mavro variety, meaning black in Greek, on Cyprus, but is also found in Irak. It is believed to have been carried to France by the Knights of the Order of Saint John of Jerusalem in the 12th century during the Crusades, though some sources seem to suggest that it was already growing in the South West in the 6th century.
The principal appellation using this variety is the Côtes du Frontonnais (red and rosé), requiring that 50% to 70% of the blend be comprised of the Négrette grape, augmented by cabernet franc and cabernet-sauvignon, or syrah, cinsaut, gamay, mauzac and merille. Other blends are sold as (some of the) Fronton and (some) Côtes de Gascogne. In California the vine is known as Pinot St-George.
For a white wine version, read coq au Riesling.
Read the chicken cooking tip.
