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Serves 6
6
chicken breasts
to taste salt and pepper
1/4 cup flour
4 ounces
diced bacon
2 teaspoons Cognac
3 cup burgundy wine
2 cups chicken
stock
2 cloves minced garlic
1 sprig thyme
1 bay leaf
24 pearl
onions
8 ounces mushrooms
4 teaspoons butter
1 teaspoon cornstarch
Season chicken with salt and pepper. Dredge in flour. Fry bacon in a
frying pan until crisp. Brown chicken in bacon fat on all sides.
Pour the
cognac over chicken.
Ignite then add wine, stock, garlic, thyme and bay
leaf.
Cover chicken and cook in a 375 degree oven for about 30 minutes.
Meanwhile, peel and boil the pearl onions until tender. Saute onions and
mushrooms in half of butter. Add to chicken together with bacon. Mix remaining
butter and cornstarch arrange chicken pieces in a deep serving dish.
Thicken the sauce with butter mixture whisking until sauce is thick enough
to coat the back of a spoon. Pour sauce over chicken.
