2013-04-08

Chicken in mushroom sauce with onions and bacon

Chicken in mushroom sauce with onions and bacon
Author:
Category
Second courses
Ingredients
  • 1 large chicken
  • 150 g champignons
  • 6 strips thinly sliced ​​bacon
  • 4 shallots
  • 4-5 sprigs of thyme
  • 2 cloves of garlic
  • 200 ml chicken or vegetable broth
  • 100 ml dry red wine
  • 1 st. l. olive oil
  • 1/4 tsp freshly ground black pepper
  • 2/3 tsp sea ​​salt
This is a variation on the French theme "cock in wine". For lovers of a strong mushroom spirit, I highly recommend taking two or three dried porcini mushrooms, chop and pour into a dish before sending it to the oven. It is desirable to bring shallots to a caramel color, otherwise it risks remaining just boiled onions.

Recipe for chicken in mushroom sauce with onions and bacon


1

Preheat oven to 170°C.

2

Wash the chicken, cut into pieces, dry with paper towels, salt and pepper. Heat the olive oil in a frying pan and fry the chicken pieces on all sides until golden brown.

3

Wash the mushrooms and chop coarsely. Cut the bacon into strips. Clean the shallots. Peel the garlic too, crush with the flat side of a knife and finely chop.

4

Transfer the fried chicken meat to a deep heat-resistant form. Put the frying pan where the chicken was fried on the fire again and fry the bacon, onions and mushrooms in the oil remaining in it. Salt and pepper. Add thyme leaves to the mushrooms in the pan, pour in the wine, broth, mix and let the liquid evaporate by about a third. When the sauce is almost ready, add the garlic.

5

Pour the mushroom sauce over the chicken, cover the form with foil (if there is little liquid, pour in more hot broth) and put in a preheated oven for 15-20 minutes. Then remove the foil and bake the chicken for another 5 minutes until it is golden brown.

6

Serve the chicken on a warm plate.

  • Main courses

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