Burgundy chicken with mushrooms recipe
Burgundy Chicken with Mushrooms recipe
|500 g||chicken breast, sliced|
|60 g||bacon, diced|
|200 ml||Burgundy wine|
|2 tbsp||parsley, chopped|
|1 large can(s)||mushrooms, sliced|
|salt and freshly ground black pepper, to taste|
In a casserole, fry the onions and bacon in lard until golden. Remove the onions and the bacon and set aside.
Place the chicken into the casserole. Dust with flour and cook over medium heat, turning occasionally, until golden. Add the burgundy, cognac, bay leaf, parsley, thyme, salt, pepper and some nutmeg. Cover and stew the chicken over low heat for 20 minutes.
Remove the chicken from the casserole and keep warm on a preheated serving plate.
Remove the bay leaf and thyme and heat the sauce again. Stir in the onions, bacon, butter and mushrooms. Cook over medium heat for 5 minutes.
To serve, pour the mushroom sauce over the chicken.
ca. 20 min
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