6 Serves
110 Mins
Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Add the bacon and fry until crisp. Remove with a slotted spoon and drain on kitchen paper.
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Vitamin E
3 mg / 15 mgVitamin K
95 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
77 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
284 mg / 1,250 mgPotassium
822 mg / 4,700 mgSodium
802 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the shallots to the same pot and fry for 5-8 minutes until well browned. Remove and set aside with the bacon.
Pat the chicken pieces dry with kitchen paper. Add the remaining oil to the pot and brown the chicken in batches for 5-8 minutes per batch. Remove and set aside.
Add garlic to the pot and fry briefly. Pour in the brandy or Cognac, scraping the bottom of the pot to deglaze, and cook until the alcohol has mostly evaporated.
Return the chicken legs and thighs to the pot. Pour in the red wine, chicken stock, and tomato purée. Add the bouquet garni, salt, and pepper. Cover and simmer for 50 minutes.
In a separate frying pan, heat oil and sauté the mushrooms over high heat until golden. Remove and keep warm.
Remove the chicken, bacon, and shallots from the pot to a serving dish. Discard the bouquet garni.
Mix flour, olive oil, and butter in a small bowl to create a paste. Whisk this into the simmering wine sauce in the pot and cook for 2 minutes to thicken.
Pour the sauce over the chicken, top with the sautéed mushrooms, and garnish with fresh parsley.
81
g81
g36
g
French
Creole