將一半的黃油和橄欖油在砂鍋里加熱融化 Melt half the butter with the olive oil in a large, flameproof casserole.
加入雞肉,一邊攪拌一邊中火慢燉8-10分鐘,直到雞皮焦黃。加入培根、洋蔥、蘑菇和蒜瓣。 Add the chicken and cook over a median heat, stirring, for 8-10 minutes, or until golden brown all over. Add the bacon, onions, mushrooms and garlic.
倒入白蘭地並用火柴或細蠟燭點燃,火熄滅後擠入紅酒、雞高湯和香料包Bouquet Garni。加入鹽和胡椒調味。 Pour in the Brandy and set it alight with a match or taper. When the flames have died down, add the wine, stock and bouquet garni and season to taste with salt and pepper.
加熱至沸騰,轉小火慢燉一小時,直到雞肉煮透。 Bring to boil, reduce the heat and simmer gently for 1 hour, or until the chicken pieces are cooked through and tender.
同時準備奶油麪糊:將剩下的黃油與麪粉在小碗中混合 Meanwhile, make a buree manie by mashing the remaining butter with the flour in a small bowl.
取出Bouquet Garni香料包。將雞肉轉移至大盤子中並保溫。一點點地將奶油麪糊加入砂鍋中。煮沸,將雞肉倒回。加以月桂葉點綴。 Remove and discard the bouquet garni. Transfer the chicken to a large plate and keep warm. Stir the buerre manie into the casserole, a little at a time. Bring to the boil, return the chicken to the casserole and serve immediately, garnished with bay leaves.
點燃白蘭地的那一步看上去很高大上,可以省略但少了一點風味。 我自己做的時候一般怕胖就不做奶油麪糊了。