- Whole chicken - Mushrooms - White pearl onions - Red wine - Veal demi-glace - Butter - Olive Oil - Sugar - Garlic - Carrots - Celery - Thyme, Rosemary and Bay leaves - Star anise – Parsley
If you are starting with a whole chicken, break the chicken into pieces. Start by dislocating the legs (twist and they will pop out easily) and then remove the wings. Slice the breast meat away into two filets, leaving the skin on.
Bring the heat down to medium, add the onions, bacon, garlic, butter and the sugar. Sautée, scrapping the bottom of the pan with a spoon to get all the flavorful bits of chicken into the mixture.
Check the chicken every half hour or so. Carefully move the pieces around so that each piece of chicken is covered with the sauce.
You can choose to individually plate each serving, but I love bringing this impressive dish in a platter to the table and serving family style.
FRENCH CHRISTMAS TRADITIONS: THE FRENCH RIVIERA
VEGETARIAN MINESTRONE SOUP WITH HOMEMADE PESTO