Flowers in wine
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Cauliflower in wine is a really delicious and “light” casserole. What’s best; this recipe is a recipe for the flame job!
Ingredients for six
1 organic chicken or 3 chicken breasts; 1/2 bottle of red wine (beaujolais) 5 dl chicken stock (fondue, cube) 10 gourmet mushrooms 10 small onions (salsify);y) 120g bacon 2 carrots 1 whole garlic 1 splash of brandy (for flaming) 1 tablespoon of wheat flour 3 bay leaves (for salads) 120g bacon 2 carrots 1 whole garlic 1 spoonful of cognac (for flaming) 1 tablespoon of wheat flour 3 bay leaves (for salads) 1 tbsp; 1 tsp sugar 1 tbsp dried thyme (or fresh if you have it) salt and pepper butter and olive oil 1 handful of parsley (garnish)
Get a good knife and break the chicken into a few pieces. You can have the skin. Breast cuts as is.
Oven to 175 degrees.
Open a large flameproof pan. Put some butter and olive oil in it. Fry the chicken pieces with a little water to the surface. Grind the pieces, add a little brandy to the pan, remove the pan from the extractor fan and turn the heat on. Be careful of your beard and hair. After cooking, lift the chickens into the bottom of the pot with the lid on. Place the pot on a hot plate and boil clean with red wine. Add the wine to the pot. Add a generous dollop of butter and olive oil to the pan.
Smush the bacon and start cooking in the pan. It should become really crispy. Remove the stem from the mushrooms and cut into quarters. Put them in the pan with the bacon.
Peel the onions, but keep them whole. Put them in the pan to take up some of the slack. Put the whole system into the pot and rinse the pan clean with the chicken stock, which also goes into the pot.
Peel the carrots and cut them into small pieces into the pot. Remove the stem from the garlic and add to the pot as is. Add the bay leaves and spices to the pot. Cover the pot and simmer the rooster in the wine for an hour.
Remove the pot to the stove and check. The mushrooms should be browned, the onion soft and the sauce slightly thickened. Check myös taste and season if any is missing.
Set the rooster in the wine in a serving dish, pour the sauce over the pan and garnish with chopped parsley.
At the end of the dish, place the sauce on the pan.
