In this specialty from Angers, chicken should be cooked in wine
from that region of Anjou, but exceptions can be made!
Ingredients (for
6 people)
1 poularde (fatted
young chicken) of 2 kg
3 tablespoons oil
30 g butter
3 tablespoons fresh
cream
2 small glasses of
Cognac
2 shallots
1 carrot
10 tree onions
250 g button mushrooms
1 bottle of Cabernet
d'Anjou
1 clove of garlic
thyme and bay leaves
salt and pepper
Procedure
Heat the butter and oil in a casserole and
brown the meat. Salt and pepper. Add the Cognac and blaze it.
Peel the garlic and onions. Peel the shallots
and chop them. Add it all in the casserole with sliced carrots,
thyme and bay leaves. Simmer for 10 minutes.
Remove the chicken. Add the flour to the
casserole and stir vigorously. Add the rose wine gradually.
Put the the chicken back in and cook 1 hour
and a half on medium heat with the lid on.
Clean the mushrooms and add them to the
casserole 10 minutes before the end of cooking.
