The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Alistair on December 02, 2012, 05:52:24 pm
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My favourite... Just made it, we'll started yesterday, and eat it.
Recipe - chicken, jointed, less breasts
Bottle red wine
Brandy - some, and some for me
Mushrooms
Bacon
Onions
Bay leaves x2
Thyme
Butter
Flour - toasted
Method, reduce wine by a third and let cool, marinade chicken in wine and herbs overnight
Drain marinade and keep
Sauté bacon in butter
Pat dry chicken then sauté to golden colour in bacon fat and butter
Add onions - small ones whole otherwise quartered
Flambé in brandy,
Add toasted flour or flour 1tbspn
Drink some of the brandy
Add marinade and mushrooms
Drink some more brandy
Cook on low heat for 3hrs or until brandy runs out
Yum yum, that'll see me for 3 or 4 days and just gets better with age
Some people add carrots and celery at the beginning, I don't, it reduces the amount of time available to drink brandy
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thats my kind of recipe, i shall try that one next weekend. :thumbsup:
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I do wish OH would eat something like this, it sounds absolutely lush. This thread is getting busier these days .Great!
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Sounds like I have to buy myself a BIG bottle of brandy :roflanim: :roflanim:
Sally
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Didn't last 3 or 4 days, it's gone now :(
Normandymary, just make it, and don't make anything else, oh will get hungry enough eventually and eat it, luckily it gets better with age so you can afford to wait,
Forgot to mention you should take the skin off the chicken
Sally, a big big bottle of brandy is required, takes ages to cook
Gonna make beouf bourguignon this evening, well start anyway, yum
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He: Do you want some wine with your supper?
Me: No thanks, I've had some brandy.
He: You've had some brandy?!!! :o
Me: Yes, the recipe called for it.
Alistair, thanks so much for writing the recipe as you did! :D ;) hic!