| 5 | Poulet noir (cut for sauté) |
| 300g | Pancetta (lardons) |
| 8 cloves | Garlic (crushed) |
| 1 | Bouquet garni (thyme, bayleaf & rosemary) |
| 3 bts | Red wine (Burgundy) |
| 3 large | Carrots (cut paysanne) |
| ½ head | Celery (cut paysanne |
| | Brown roux |
| For garnish | |
| | |
| 500g | Button mushrooms (quartered & sautéed) |
| 1 kg | New potatoes (peeled/turned & roasted with bruised garlic) |
| 1 bunch | Parsley (picked & chopped) |
| 1 loaf | White bread (cut into croutons & fried in clarified butter) |
Method
1. Season & seal off the chicken pieces in oil until golden brown.
2. Remove from the pan & drain in a colander.
3. Brown off the bacon in the same pan then the carrots & celery.
4. Place the chicken in a container suitable for the fridge then pour over the bacon, vegetables, bouquet garni & red wine.
5. Leave to marinade over night in the refrigerator.
6. In a pan large melt the butter for the roux & slightly brown it before adding the flour, cook out the roux & allow to cool slightly.
7. Pour off the wine from the marinade & bring to the boil before slowly adding to the roux over a low heat while continuously stirring to insure no lumps form.
8. When all the liquid has been mixed in add the chicken & remaining ingredients from the marinade & slowly cook out until the chicken is tender & the wine has lost it’s sourness (approximately 1-1½ hrs simmering)
Before serving add the mushrooms, onions & potatoes to heat through & finish with croutons & parsley
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