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Season the chicken pieces with salt and pepper.
Heat 1 tbsp of oil and 30g of butter in the wok at position 4.
Brown the bacon, onions and chicken pieces, turning the meat often.
Add the cognac and light with a match. When the flames have died out, add the wine slowly, then the herbs and garlic.
Bring to a boil slowly at position 5.
Cover and reduce heat to position 3. Simmer for at least one hour.
Clean and mince the mushrooms.
In a separate frying pan, brown the mushrooms in 30g of butter, then add to the wok.
Let simmer for 20 to 25 minutes.
About 10 minutes before serving, mix the rest of the butter and the flour in a small bowl.
Stir in a small quantity of the sauce, then pour the mixture into the wok.
Stir for 5 minutes, then simmer for 4 to 5 minutes until the sauce thickens.
Season to taste.