Ingredients

For:  4 people




Instructions

  1. We should put the chicken or cock into pieces, and coat it all around with flour.
  2. We slice the onions and the bacon too. We clean up the mushrooms.
  3. We should use a bigger slow cooker or an iron pot, and melt half of the butter. Put in the chicken pieces and fry them around, then we should flambé it with cognac. Then we put them aside.
  4. We put in the pan, the rest of the butter and fry the onions, garlic, bacon and mushrooms. When they are well fried we add some brown sugar to it and caramelize them for about 2 min. We get a nice ragout. We put back the chicken pieces in there. Then we put in the garlic and the tomato sauce in the pan.
  5. We add the spices and herbs. We fill up the pan just to cover the pan with a mix of stock and wine. We cook it for about 1,5 hr. When the meat is soft, we take them out together with the bacon and put it aside. We use a hand blender to blend the sauce left in the pan smooth. Then we boil it up and reduce the liquid a bit (make a kind of reduction). We take it off the heat and add a T of butter to the sauce to make it even smoother. Then we can add more salt and pepper if needed. We pour the sauce on the meat.

Recipe notes

We serve it with some boiled potatoes and a glass of dry red wine.