The wine for the evening…..2007 Delas St-Esprit Cotes du Rhone; 90 Points Robert Parker.The 2007 Cotes du Rhone St-Esprit ( 75%
Syrah and 25% Grenache), this wine is loaded with spice and black fruits, and displays a beautiful opulent texture as well as a gorgeous finish. This wine is wonderfully food friendly, explodes on your pallet today and has the body to last for years in any good cellar. A good addition to any cellar with today’s price of under $12.00.
4 slices Bacon
2 chicken breasts, 2 thighs, 2 drum sticks
1/2 cup flour
Salt & pepper
2 cups pearl onions (peeled)
2 cups mushrooms
2 carrots, cut in 2 inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine (two cups for the dish)
2 cups chicken broth
5 sprigs fresh Thyme
2 teaspoons Herbs de Provence
3 bay leaves
Fresh parsely, chopped for garnish
TIP: Cooking is always easier when most of your ingredients are prepped and ready to go.
- Coat chicken pieces in flour, salt & pepper. The easy way is to put everything together in a paper or plastic bag – and shake & set aside.
- In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain.
- Brown chicken in hot bacon fat on both sides.Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften.
- Pour brandy into small glass or measuring cup.
Remove pan from heat (turn off flame) ad brandy or cognac put back on heat.
Next step Flambé..
Light the fumes within the pan by using a long match or long lighter and holding just above the pan.
The Brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and chicken broth
When the wine is well blended add the herbs. cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
Luscious and yummy!Especially when served for two in front of the fire! A great winter evening meal