1 chopped chicken chopped
20 small onions, peeled
½ kilo white small mushrooms, whole
3 short cuts of flour
4-5 tablespoons of sunflower oil
1 bottle (3 glasses) Riesling Alsatian wine
100 gr coarse Italian pancetta
2 cloves of garlic, grated
2 laurel leaves
Salt, pepper, mint (optional)
The day before, put the chicken in a non-metal utensil and add the wine, onions, garlic, laurel and pancetta. Marinate for 24 hours in the refrigerator, turning it a couple of times.
The next day, strain the chicken, gather the onions and pancetta and keep the marinade (the wine) aside.
Heat 2-3 tablespoons of oil in a frying pan and roast the chicken pieces. Then remove them and put them in a pan. Then, sauté them with the onions in the same pan and put them on the chicken pan along with the mushrooms.
Preheat the oven to 180 ° C. Heat 2 tablespoons of oil in a small pot and add the flour. Stir it to brown slightly and then pour in the marinade (the wine). Stir the mixture continuously until it cools and binds in a light, fluid sauce. Add salt and pepper and remove it from the fire.
Pour the sauce over the chicken and the other ingredients of the pan. Wrap it in the bay leaf and bake in the oven for about an hour. Serve it and garnish with mint, if you want.
By chef Paris Christophides