Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil. | 2. (My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--). | 3. Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on). | 4. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. | 5. (What a rush!). | 6. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover. | 7. Season chicken pieces with salt and pepper; add bay leaf and thyme. | 8. Place onions around the chicken. | 9. Cover and cook slowly 10 minutes, turning once. | 10. Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice. | 11. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. | 12. Add the browned lardons, garlic, and tomato paste. | 13. Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer. | 14. (I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes. | 15. Taste carefully, and correct seasoning. | 16. Sauce should be just thick enough to coat chicken and vegetables lightly. | 17. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lardons	1/2	cup	cut used	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
frying chicken	2 1/2		used	-	-	-	-
cognac	1/4	cup		-	-	-	-
salt pepper				-	-	-	-
bay leaf	1		imported imported used	-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
white onion	16 -20		peeled	-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
red wine	2	cups		-	-	-	-
brown chicken stock beef bouillon more	2	cups	used	-	-	-	-
garlic	1 -2		minced	0.0	0.0	0.0	0.0
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
mushroom	3/4		trimmed washed quartered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.