Wed, 13 May 2026
Serves 4
Ingredients
Whole small chicken cut for sauté
150g of smoked bacon lardons
7/8 pearl baby onions or shallots
8 small button mushrooms
4 cloves of garlic chopped
200ml of brandy
1 glass of red wine
1 bouquet garni (leek, thyme, rosemary, tied together)
1 litre chicken stock For the croutons
2/3 slices of bread
Chopped parsley
Knob of butter for frying
Method
Firstly season all the chicken pieces and fry in batches until a nice colour is achieved.
Set aside and now fry the onions, garlic and mushrooms until a nice colour is achieved.
Now flambe the brandy.
Once flambeed add the red wine and reduce by half.
Add the chicken stock, bouquet garni and then return the chicken.
Bring to the boil and then transfer to the oven at 190oC to cook for 25-30mins.
While that is cook prepare the croutons. Traditionally in france they are cut into heart shapes and then fry in the butter until golden and crisp on both sides.
Dip the corners in finely chopped parsley.
Now serve it all up in a nice large platter with the croutons arranged around and enjoy!
