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Chicken Royale

ingredients

serves 4 - 5
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 small onions
4 oz (100 g) bacon rashers, rinded and diced
1 x 7.5 kg (3 lb) chicken, cut into joints
2/3 cup (150 ml) 1/4 pt chicken stock
4 oz (100 g) mushrooms, sliced
1 bouquet garni
salt pepper
1 1/4 cup (1/2 pint) 300 ml red wine
1 tablespoon flour
fried bread triangles to garnish

method

1. Melt 25 g (1 oz) of the butter in a saucepan and fry the onions until golden brown.

2. Add the bacon and chicken joints and fry until the chicken is browned on all sides.

3. Add the stock, mushrooms, bouquet garni, salt and pepper and bring to the boil.

4. Cover and simmer gently until the chicken is tender.

5. Transfer the chicken and mushrooms to a warmed serving dish and keep hot.

6. Skim any fat from the cooking liquid and discard the bouquet garni. Stir in the wine.

7. Melt the remaining butter in another saucepan and stir in the flour.

8. Gradually stir in the cooking liquid and bring to the boil.

9. Simmer, stirring, until the sauce has thickened.

10. Pour the sauce over the chicken and mushrooms and garnish with fried bread triangles.

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