Ingredients. For 10 portion

Roasting chicken,1.5kg

Lardons 125g

Small chipolata 10

Button mushroom 125g

Butter 125

Sunflower oil 7 tbsp

Red wine 900ml

Beurre manie -butter 60g

Flour 25g

Procedure

Cut the chicken as for saute.blanch the lardons

If the chipolatas are large, divide into two

Wash and cut the mushrooms into quarters

Saute the lardons , mushroom and chipolatas in a mixture of butter and oil.Remove when cooked

Lightly season the pieces of chicken and place in the pan into correct order with button onions.saute until almost cooked

Place in the casserole with the mushrooms and lardons

Drain off the fat from the saute pan.Deglaze with the red wine and stock bring to the boil

Transfer the liquid to the casserole.cover with a lid and finish cooking

Remove the chicken and onions place in a clean pan

Lightly the liquor with a beurre manie of butter and flour by whisking small pieces of it into the simmering liquid

Pass the sauce over the chicken and onions and the mushrooms chipolatas and lardons. Correct the seasoning and reheat

Add the beurre manie slowly, mixing well, to create a thick smooth sauce

Content created and supplied by: WinnieAshy (via Opera News )