Description: Classic French stew in which chicken is braised slowly in red wine and a little brandy (I use cognac) to yield a supremely rich sauce filled with bacon, mushrooms and onions.
Skill Level: Intermediate
menu_book Chefs Notes:
If sauce is not thick enough, it may be thickened with a little flour mixed with cold water. Though traditionally served on noodles or with rice, I prefer garlic mashed potatoes.