Chicken in red wine

Cut the chicken for saute. Blanch the lardons

Wash and cut the mushrooms into quaters.

saute the lardons, mushrooms and chipolatas in a mix of butter and oil. remove when cooked.

Lightly season the pieces of chicken and place in the pan with the onions. saute untill almost cooked. drain off the fat.

just cover with red wine and brown stock; cover with a lid and finish cooking.

remove the chicken and onions,place into a clean pan.

lightly thicken the liquor with a beurre manie from the 25g of butter and 25g flour.

Pass the sauce over the chicken and onions, add the mushroom, chipolatas and lardons.