Ingredients
1 chicken
1 bunch spring onions
2 cloves garlic
300 ml white wine
100 ml cognac
2 tbsp flour
100 g butter
500 g shallots
parsley, bay leaf, black pepper, salt
Method
Cut chicken into portions. Fry in butter finely chopped onion, crushed garlic and chicken pieces. Add brandy and ignite. When you go out, put the wine and flour, pepper and salt, parsley and bay leaf. Boil the chicken and remove it, and boil the sauce until thickened. Clean the shallots and cook in salted water for 15 minutes. Express it and fry in butter. When the sauce is ready add the chicken and shallots.
Containers:
Difficulty
Very difficult
Tested
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