Chicken in Burgundy wine - Recipe

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Chicken in Burgundy wine - Recipe

German cooking:
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Chicken in Burgundy wine is of German origin although it reminds me of some French dishes I have made. If you are familiar with my cooking, you know I have made a few changes to avoid too much fat and improve the taste. It is a rich dish, but everyone needs to live it up once and a while. Let us know what you think.
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Ingredients (serves 6):
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1 cup – butter
8 ounces – bacon, cut into thin pieces (about one-inch long perpendicular to the strips)
1 – large onion, chopped
1 pound – fresh button mushrooms, sliced
4 pounds – chicken (I prefer breasts here) cut into ½-inch cubes
salt and pepper to cover chicken
2 tablespoons – all-purpose flour
4 tablespoons – brandy
4 cups – Burgundy
2 – bay leafs
4 tablespoons – fresh parsley
1 teaspoon – fresh thyme
¼ teaspoon – ground nutmeg
1 pound – flat noodles

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Preparation:
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Melt the butter in a large skillet over medium heat. Cook the bacon and onion together until the onion is soft and transparent, about 10 minutes. Remove the bacon and onion from the skillet with a slotted spoon and reserve. Salt and pepper the chicken and brown along with the mushrooms in the pan over high heat, about 15 minutes (make sure all the water evaporates).
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Chicken browning in skillet.

Add the flour and stir to cover the chicken. Add the brandy, Burgundy, bay leaves, parsley, thyme, and nutmeg, cover, and cook for 30 minutes over medium heat. Meanwhile, boil salted water and cook the noodles. Add the bacon and onion reserve to the mushrooms and chicken and cook covered for an additional 10 minutes. Serve over the noodles.
Bon appétit!
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The mushrooms, chicken, and onions in the burgundy gravy.

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