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Serves: 6 |
Prep Time: 40 Minutes |
Cook Time: 2 Hours |
| 1 Joyce Farms Poulet Rouge® whole chicken (3.5 - 4lbs) | |
| 9 oz bacon diced | |
| 5 tbsp flour plain | |
| 2.5 oz extra virgin olive oil | |
| 1 onion chopped | |
| 2 carrots peeled and chopped | |
| 2 leeks trimmed and chopped | |
| 9 shallots peeled | |
| 2 sprigs rosemary | |
| 2 sprigs thyme | |
| 2 bay leaves | |
| 9 oz mushrooms sliced | |
| 3.5 oz cognac | |
| 3.5 oz chicken stock | |
| 2 cups red wine |
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1. Season chicken with salt and pepper. Then toss the chicken in flour. |
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2. Heat half of the olive oil in a large sauté pan. |
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3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy. |
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4. Remove chicken and set aside. Add vegetables to pan and cook until tender. |
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5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half. |
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6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour. |
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7. In another pan heat remaining Olive oil and sauté mushrooms until tender. |
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8. Serve over chicken with sauce. |
Buy Poulet Rouge Fermier - Whole Chicken
9 oz bacon diced
5 tbsp flour plain
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