- Chicken - 2 Kilogram
- Green onions - 150 Grams
- Bacon - 150 Grams
- Carrot - 3 pieces
- Champignons - 200 Grams
- Olive oil - 3 items. spoons
- Red wine - 1/3 Pieces (bottles)
- Brandy - 2 Art. spoons
- Chicken broth - 200 milliliters
- Lemon peel - 20 Grams
- Salt and pepper - - To taste
1. Separate the chicken. In a frying pan pour 2 tbsp. olive oil. Fry the chicken over medium heat so that the pieces are browned from all sides. Often rotate the pieces so that they are evenly fried. This will take about 10 minutes. Put the chicken down. 2. Peel and chop the onions. Clean the mushrooms and cut them not very finely. Carrot clean and cut into circles. Cut the bacon into small pieces. Peel and finely chop the garlic. Grate the zest. Preheat the oven to 220 degrees Celsius. 3. Pour another spoonful of oil into the frying pan, add flour and fry. Add bacon, carrots and onions and fry for another 5 minutes until all the ingredients are softened and the bacon blushes. Stir while frying. Add champignons and chicken and fry for another 5 minutes. 4. Transfer the contents of the frying pan to a heat-resistant container. Add wine, brandy, chicken broth, garlic, lemon zest and cumin. Sprinkle with salt and pepper. Mix all the ingredients well. Put the container in the oven and cook for 45 minutes. 5. Get out of the oven and try, if necessary, add more salt and pepper. Time: 1 hour and 40 minutes
Servings: 4