Mushroom Chicken

Mushroom Chicken

1 chicken – from 1.2 to 1.5 kg.
250 grams button mushroom
2 small onions
45 grams butter
15 cl of chicken stock
10 cl of white wine
10 cl of cognac
2 tbsp oil
1 tbsp flour

Start by chopping your chicken into pieces and then chopping up your shallots.
In a casserole dish, put 20 grams of butter with oil and heat on low heat.
Put the chicken pieces on top, season and brown them.
Take out the chicken pieces when they turn brown and brown them by keeping the mushrooms in their place.
Once your mushrooms are golden, pour off the fat from the casserole dish then add the flour and mix everything in.
Heat the cognac and then pour it into the casserole dish and put on fire.
Then pour the wine and broth on top and cook on low heat for 6 minutes.
Return chicken pieces to casserole dish and cook for 30 minutes.
Remove the chicken and mushrooms after 30 minutes, then add the remaining 25 grams of butter and stir to make a sauce over low heat.
Finally, place the chicken and mushrooms on your dish and sprinkle with the sauce.

Treat yourself well… bon appetit!


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