CHICKEN IN RED WINE
YIELD: 6 portions
Two 2 ½ lbs = 1.15 Kg. chickens, each cut into eight pieces
10 oz (300 grams) salt pork, rind removed and blanched in boiling water for 10 minutes, drained and cubed ( ¼ inch = 1.3 cm.) cubes ) OR BUTTER as needed
1 bouquet garni (chervil and thyme )
3 cloves garlic, minced
½ lb (225 gr.) mushrooms
salt and pepper t. t.
3 cups dry red wine
8 tbsp butter
½ cup flour
4 slices firm white bread with crusts removed, halved diagonally into triangles, rubbed with garlic and fried in butter
1 tbsp chopped chervil
Cover the bottom of a heavy bottomed pot with the salt pork, onions, garlic and bouquet garni. Add the chicken pieces and mushrooms. Season with salt and pepper. Add the wine and braise for 35 to 40 minutes.
Combine the butter and flour to a smooth paste, and stir in the small pieces into the simmering liquid. It will thicken the sauce. Cook for at least five minutes while stirring constantly.
Portion and garnish with croutons.
NOTE: The recipe can be prepared the same way replacing the red wine with white wine.