Ingredients
4 drumsticks
4 chicken thighs
500ml Casa Madeira Gastronomic Wine
2 carrots
1 onion
2 cloves of garlic
Leeks
Parsley
Rosemary
Thyme
Bay leaves
150g Paris mushroom
100g butter
2 tablespoons of flour
wheat
10 pearl onions
50g bacon
Preparing
Cut the onion, carrot and leek into large pieces. Add two crushed garlic cloves and leave the chicken to marinate in the gastronomic wine along with the chopped vegetables for at least 8 hours (ideally 24 hours). For the marinade, add the herbs rolled into a string. After the marinating time, strain the chicken and vegetables and reserve the marinade. Remove the excess liquid from the chicken using a paper towel. Season the chicken with salt and pepper.
In a pan, add butter and gradually brown the chicken on both sides. Once browned, set aside. Add the butter again, the bacon and the vegetables used in the marinade. Add the flour to the vegetables after it has created a bottom in the pan. Stir well so that the flour doesn't create "lumps".
Return the chicken to the pan. Add the wine you used earlier and top up with the vegetable stock. After about 20 minutes of cooking, in another pan, brown the pearl onions with the butter. Add them to the pan containing the chicken. When the chicken is ready, add the mushrooms to another pan with the butter and let them brown. Add it to the pan with the chicken. This dish goes very well with a side dish of potatoes.
