
1 chicken, cut into portions | |
3 tablespoon(s) olive oil | |
40 g butter | |
2 onions | |
2 carrots | |
2 clove(s) of garlic | |
2 tablespoon(s) thyme | |
2 bay leaves | |
30 g all-purpose flour | |
50 g brandy | |
750 ml red wine | |
250 g stock, chicken | |
400 g canned tomatoes | |
salt | |
pepper | |
180 g bacon, cut into pieces | |
150 g champignon mushrooms | |
500 g penne | |
1/2 bunch parsley, finely chopped |
1. | Place the chicken on a cutting board. Add the salt, pepper and 1 tablespoon of olive oil. Rub it all over the chicken with your hands to coat. |
2. | Place a pot over high heat. Add the butter and wait for it to melt. |
3. | As soon as it melts, add the chicken, skin side down and sauté for 5-6 minutes until golden on both sides. |
4. | When ready, remove the chicken from the pot and set aside. |
5. | Cut the onions into 0.5 cm slices and add them to the pot |
6. | Cut the carrot in half and then into small 1 cm half-moons. Place them on the pot and stir with a wooden spoon. |
7. | Thinly slice the garlic and add to the pot along with the thyme, bay leaves and flour. Stir. (Thyme can handle high temperatures and adds a lot of flavor.) |
8. | Add the cognac and wine. Lower heat and stir until the alcohol evaporates. |
9. | Add the chopped tomatoes and chicken. Stir and simmer for 45 minutes without a lid. |
10. | Add the chopped tomatoes and chicken. Stir and simmer for 45 minutes without a lid. |
11. | Chop the bacon into 1 cm cubes and add it to the pan. |
12. | Cut the mushrooms in half if they are small and quarter them if they are large. |
13. | As soon as the bacon turns golden add the mushrooms to the pan and sauté for 3-4 minutes. Since bacon already has a lot of salt, just add pepper. |
14. | Add the bacon and mushrooms to the pot and simmer for 15-20 minutes without a lid. |
15. | When ready, turn off heat, cover with lid and let it rest for 15 minutes. |
16. | In a pot full of boiling water, add salt and the penne. Boil for 12 minutes. |
17. | Drain, do not rinse with cold water, add 1-2 tablespoons of olive oil and toss to coat. |
18. | Serve with finely chopped parsley and freshly ground pepper. |
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