Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | All-purpose flour |
| 2 tablespoons | Caribe (crushed N. New Mexico hot red chile) |
| 1 teaspoon | Salt |
| 1 \N | Broiler-fryer chicken; cut for frying (3-1/2 to 4 lbs) |
| ½ cup | Unsalted butter |
| 6 tablespoons | Cognac |
| 1 \N | Clove garlic; crushed |
| 1 \N | Fresh bay leaf |
| 4 \N | Sprigs fresh thyme -or- |
| ½ teaspoon | Dried leaf thyme |
| ½ cup | Minced fresh parsley |
| 6 smalls | White boiling onions; peeled |
| ½ pounds | Fresh mushrooms; sliced thin |
| 6 slices | Lean; heavily smoked country bacon; in 1/2-inch pieces, partially cooked & drained |
| \N \N | Freshly ground black pepper |
| 1 cup | Burgundy or other dry red wine |
| ½ cup | Fried crutons (below) |
| \N \N | 1-inch French bread cubes |
| \N \N | Olive oil |
| \N \N | Unsalted butter |
FRIED CRUTONS
In a paper bag, mix flour, caribe and salt. Dredge chicken in flour mixture. Meanwhile, heat butter in a large, deep, heavy skillet over medium-high heat. Add chicken and cook until browned on all sides, turning as needed; adjust heat as necessary to prevent overbrowning. Then add cognac to hot skillet and flame carefully, keeping a lid nearby to put out flames if they rise too high. When flames die out, stir in garlic, bay leaf, thyme, 3 Tbs parsley, onions, mushrooms, bacon and a generous grinding of black pepper. Pour wine over all. Bring to a boil, then reduce heat, cover and simmer about 45 minutes until chicken is tender and sauce is thickened. Meanwhile, prepare Fried Croutons, if desired. To serve, place chicken on a large warmed platter and cover with sauce, arranging onions decoratively around chicken. Sprinkle croutons (if used) over top, then sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. FRIED CROUTONS: In a skillet, toast French bread cubes in a mixture of half melted butter and half olive oil until light golden brown on all sides, stirring as needed. Cool.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .