Mor's Danish Chicken Dish

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 large chicken, divided into 8 to 10 pieces each
• 4 tablespoons butter
• 4 pieces bacon
• 1 lb mushroom
• 30 -35 small pearl onions
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper, to taste
• 4 tablespoons cognac
• 1 bottle dry wine
• 2 tablespoons soy sauce
• 3 tablespoons flour
• 1/2 cup cold water
• 2 tablespoons chopped parsley

Recipe

• 1 divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
• 2 cut the bacon into small pieces.
• 3 clean the mushrooms and cut them in halves or quarters if they are large.
• 4 melt the butter in a large pot and brown the chicken pieces a few at a time.
• 5 remove the chicken to a plate.
• 6 fry the bacon, mushrooms and onion, then place the chicken back in the pot.
• 7 add salt and pepper.
• 8 let it stand a moment to reheat well.
• 9 then flambe with the cognac.
• 10 (make sure you turn off the exhaust ventilation first).
• 11 now add the wine.
• 12 add soy sauce and minced garlic.
• 13 let it cook for 30-40 minutes, depending on the size of chicken.
• 14 remove the chicken pieces.
• 15 thicken the sauce with the 3 tbsp.
• 16 flour and water.
• 17 let it boil a few minutes, taste for more seasoning if desired.
• 18 add the chicken pieces back into the sauce, heat through while you cook rice to serve.
• 19 sprinkle the chopped parsley over the dish just before serving.