Ingredients:
- 1 cup chopped bacon, uncooked ( check with a local butcher to see if they have bacon ends... cheaper than regular bacon, and pre-cho)
- 1 bay leaf
- 12 whole cloves
Directions:
- In a large bowl, mix the 1/2 cup flour, the nutmeg, and the 1 tsp salt.
- Cut chicken into parts. Remove the skin.
- Place butter and oil in a dutch oven or other flame-proof casserole dish. Heat slowly to melt butter. ALTERNATIVELY, use a heavy skillet.
- Dredge each chicken part in the flour mixture.
- Turn the heat up and brown the dredged chicken in batches. Remove to a plate, but leave the drippings.
- Preheat your oven to 325°F.
- Add the bacon and onions. Cook, stirring as needed, until onions begin to soften.
- Add celery and continue cooking until onions are golden.
- Reduce heat and add bay leaf, thyme, garlic, and 2 tsp salt. Stir to mix and cook 1 minute, then remove from heat.
- Remove veggies to a plate. Place chicken back in the dutch oven and pour veggies on top. ALTERNATIVELY, place chicken in an oven-proof casserole dish with a tight-fitting lid and pour veggies on top.
- Stick a clove into each mushroom cap and place into dutch oven or casserole dish so that they do not break.
- Pour brandy atop the veggies, spreading evenly throughout.
- Ignite brandy with a creme brulee torch or a long-stemmed lighter.
- When brandy has burnt out, add 1 1/2 cup of the red wine, place the lid on, and bake 1 1/2 hours. Chicken should be very tender.
- Whisk together the last 1/4 cup of the wine and the final 1 1/2 tbsp of flour. I did this by simmering on the stove top so that I could check it frequently. You could do it in the oven too, if you don't have a flame-proof dutch oven, but I'm not sure how frequently you'd need to check it.
- Serve with French bread to soak up the sauce with.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1605.23 Kcal (6721 kJ) | ||
| Calories from fat | 949.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.51g | 162% | |
|---|---|---|---|
| Cholesterol | 200.56mg | 67% | |
| Sodium | 4469.68mg | 186% | |
| Potassium | 1463.03mg | 31% | |
| Total Carbs | 75.2g | 25% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 63.8g | 128% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.4mg | 30% | |
| Calcium | 163.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 236.38 Kcal (990 kJ) | ||
| Calories from fat | 139.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.54g | 162% | |
|---|---|---|---|
| Cholesterol | 29.53mg | 67% | |
| Sodium | 658.19mg | 186% | |
| Potassium | 215.44mg | 31% | |
| Total Carbs | 11.07g | 25% | |
| Sugars | 0.56g | 15% | |
| Dietary Fiber | 0.61g | 17% | |
| Protein | 9.39g | 128% | |
| Vitamin C | 0.6mg | 7% | |
| Iron | 0.8mg | 30% | |
| Calcium | 24.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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