Poulet Sauté à la Bourguignonne (Chicken in Red Wine with Bacon, Small Onions and Mushrooms)

Ingredients

• 1 chicken
• butter
• 125 grammes belly bacon
• 8 small onions
• 100 grammes raw mushrooms
• a point of garlic
• 2 decilitres good red wine
• 30 grammes butter

Instructions

1. Rissoler in butter 125 grammes of blanched diced belly bacon, 8 small onions and 100 grammes of raw mushrooms cut in quarters; drain them onto a plate.
2. Brown the chicken pieces briskly in the same butter.
3. When they are well browned, return the garnish to them, cover and finish cooking in the oven.
4. Dish up the chicken and garnish, then drain off the fat.
5. Add a point of crushed garlic and 2 decilitres of good red wine, and reduce by half.
6. Thicken with 30 grammes of butter kneaded with a strong pinch of flour and pour over the chicken.