Chicken meat (1)
Porcini, dry (2)
Prep - (20 min)
Run - (55 min)
- Soak PORCINI. When soft, Drain, squeeze out excess water
and cut into small pieces. Since the recipe as listed here needs
extra water, I use the soaking liquid (less any sand in the bottom).
No sense in wasting the expensive flavor.
- Cut CHICKEN about 1-1/2 to 2 inches on a side (see
Note-1 for details).
- Cut BACON into small pieces similar to the Porcini.
- Chop ONION fine.
- Lightly flour Chicken, shaking off any excess.
- In a spacious sauté pan heat 2 T Butter and
1 T Olive Oil. Fry chicken pieces in batches until lightly
browned on all sides, removing and setting aside to drain. Add a
little more oil for later batches if needed.
- Add 1 T Butter to the pan and fry Bacon over
moderate heat until the fat is translucent. Stir in Onions
and Mushrooms. Fry stirring until Onions are translucent.
- Stir in Chicken and fry stirring until well warmed through.
- Pour Brandy over. You can light it off if you wish, but
stand well back, the flames will be high. When Brandy has evaporated,
stir in Wine and bring to a boil.
- Add sufficient water for a simmering sauce (I include mushroom
soaking liquid). Season with Salt and Pepper. Turn
down the heat and simmer covered for about 30 minutes or until
Chicken is tender, stirring now and then. If it gets too dry,
stir in some boiling water.
- Check seasoning and serve hot with pasta or potatoes.