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Chicken Braised in Red Wine
A whole chicken in pieces, browned, flamed with brandy and braised for over an hour in red wine until it falls from the bone, then finished with pancetta, onions and mushrooms. Better after a rest.
- YieldServes 6
- Hands-on1 h 10 min
- Total2 h 49 min
- Difficulty
Ingredients
- 1½ kgchicken, whole, cut into 8 pieces
- 40 gall-purpose flour
- 30 mlextra virgin olive oil
- 2 clovesgarlic, lightly crushed, left whole
- 60 mlbrandy
- 750 mlred wine, full-bodied, such as Merlot or Cabernet, plus more as needed
- 200 gbutton mushrooms, wiped clean and thinly sliced
- 30 gunsalted butter
- 100 gflat pancetta, in one piece, minced
- 2yellow onions, finely chopped
- to tastefine sea salt and freshly ground black pepper
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