The well known, all time French classic recipe spring chicken, lean Bacon, Mushrooms and Shallots

Ingredients

• 1 whole fresh spring chicken (also perfect with a normal chicken)
• 50g lean bacon
• 200g white mushrooms
• 200g equally sized shallots
• 375ml strong dry red wine
• Clear chicken stock (not necessarily self-made)
• Wheat flour
• Butter
• Spices: salt, white pepper, thyme

Preparation

Prepare the chicken:

1. Clean the chicken with water and a kitchen brush. Remove the legs and separate the upper and lower halves of the legs.
2. Cut the upper thighs into halves so that 6 bite-size pieces are created.
3. Half the breast and cut into 2-3 pieces.
4. (For best results, marinate the chicken the day before in red wine, pepper corns, a bay leaf and fresh thyme).

Preparation:

1. Spice chicken pieces with salt and white pepper and lightly cover in flour.
2. Lightly cover chicken with hot butter and place in a pan to let it gain a little colour.
3. Cut bacon into thin pieces. Add the bacon and the washed shallots to the chicken.
4. Add a little red wine, chicken stock and allow to simmer for approx. 20-25 minutes stirring now and then.
5. Add the washed mushrooms.
6. Check whether the chicken is still pink on the inside. If so, remove and keep it warm.
7. Check the sauce – if the consistency is not thick enough, use thickening flour. Or add some cold butter and mix.

Serving suggestion

• My favourite addition and beverage is crispy baguette and the same red wine I used in the dish.
• Small buttered vegetables like asparagus, snow peas, carrots, leeks or mushrooms are also an excellent addition.