Ingredients

How to make it

  • AN OLDER CHICKEN OR A ROASTER IS PREFERRED.CUT THE CHICKEN INTO 6-8 PIECES. PUT IN A NONCORROSIVE POT,POUR WINE. ADD THE ONION,CARROTS AND HERBS.SALT AND PEPPER . COVER AND PUT IN FRIDGE OVERNIGHT. AND
  • THATS THE HARDEST PART. DRAIN THE CHICKEN AND VEGETABLES. SAVE THE WINE. IN A SKILLET BROWN CHICKEN ON BOTH SIDES.. REMOVE CHICKEN. AND IN THE SAME SKILLET ADD GARLIC AND VEGETABLES FOR FEW MINUTES. PUT THE CHICKEN AND THE VEGETABLES. POUR THE COGNAC,IGNITE AND BE CAREFUL NOT GET FACE CLOSE TO THE HEAT. POUR THE WINE,SALT AND PEPPER.. BRING TO BOIL AT A MODERATE HEAT.. COOK ON LOW HEAT FOR AT LEAST AN HOUR OR MORE
  • IN A LARGE SKILLET, PUT A TABLE SPOON OF BUTTER, BROWN THE ONIONS AND MUSHROOMS.FOR ABOUT 10 MINUTES.. CHECK CHICKEN FOR DONENESS. ADD MUSHROOMS AND ONIONS MIX WELL AND COOK FOR FURTHER 5 MINUTES.
  • SERVE WITH EITHER BOILED POTATOES OR RICE
  • A NICE BURGUNDY RED OR COTE DE RHONE WILL BE APPRECIATED BY ALL.

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  • joe1155 5 years ago
    This is one of my favorite chicken dishes. Excellent recipe.
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