1 kg Lusiaves Chicken 25 g of Butter 10 shallots 150 g of Bacon 12 Fresh Mushrooms 2 cloves of garlic 1 tablespoon of flour 1 tablespoon of tomato pulp 200 ml of Red Wine 1 tablespoon of sugar 200 ml of Chicken stock Salt Black pepper
Cooking Instructions
We’ll start by seasoning the chicken with salt and pepper on both sides.
Heat the water to dissolve the chicken stock cube that we will use later.
In a pot, melt the butter over a high heat high and fry the chicken on both sides so that it is well browned. Around two minutes on each side.
Now add the bacon and shallots and mix. Lower the heat and allow to cook for about ten minutes with the pot covered.
Then add the mushrooms and crushed garlic. Cover and allow to cook for another two minutes.
Add the flour and mix. Add the tomato pulp and the sugar and mix well, adding the red wine. Allow to cook until the sauce bubbles and finally add the chicken stock.
Allow to cook over a medium heat for fifteen to twenty minutes.
1 kg Lusiaves Chicken
