This classic French chicken dish is quick and easy to make. Choose a full-bodied red wine for the best flavoured sauce. Enjoy with potatoes and a side of veggies, if desired.
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1 bouquet garni
1 carrot, thinly sliced
1 tablespoon tomato puree
150g bacon, cut into thin strips
2 garlic cloves, finely chopped
2 shallots, finely chopped
2 small onions, finely chopped
250g button mushrooms
1 (2kg) whole chicken, pre-cut with chicken livers
30g plain flour
50g fresh parsley, chopped
750ml red wine
salt and pepper to taste
Method Prep:30min › Cook:2hr30min › Ready in:3hr
Melt butter in a large frying pan over medium heat and cook the chicken until brown (without the liver). Add the onions, shallots, garlic and carrots. Cook for 5 minutes then add the flour and mix well. Add the red wine, water and tomato puree, then the bouquet garni, season with salt and pepper, cover and simmer for about 2 hours.
In the meantime, wash the mushrooms, remove the stalks then thinly slice the caps. Cook the bacon in a frying pan over low heat for 5 minutes, then add the mushrooms and cook over high heat for 6 or 7 minutes. Pour this mixture into a large serving bowl and keep warm in the oven.
Drain the chicken and transfer the pieces to the serving bowl already containing the bacon and mushrooms. Bring the sauce to the boil for 5 minutes on high heat to thicken. Crush and mash the liver in a bowl with a fork, then add it to the sauce. Pour the sauce through a sieve then pour into the serving bowl. Sprinkle with parsley and serve immediately.