Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Finely chop the onions and garlic, and cut the bacon into pieces about 2 cm wide.
2/ Season both sides of the chicken with salt and pepper.
3/ Heat the olive oil in a large pot, add the chicken and fry until browned on both sides.
4/ While the chicken is cooking, add bacon to another frying pan and fry.
5/ Make beef stock (water + beef consommรฉ) in advance.
6/ Once the chicken in step 3 is browned, remove it to a plate.
7/ Add onions and garlic to the same pot and fry.
8/ Add butter and flour and mix quickly.
9/ Add a little beef stock and mix.
10/ Return the roasted chicken to the pot and add the prunes.
11/ Add the bacon and remaining beef stock, bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes. Check occasionally and stir to make sure the sauce is evenly distributed.
12/ Finally, adjust the taste with salt and pepper and serve.
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We recommend beef consommรฉ as the bouillon. It brings out the richness and umami in the taste. The reason why bacon is used is to bring out the flavor.
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This recipe uses bone-in chicken thighs, but you can also cut chicken thighs into larger pieces. In fact, supermarkets in Germany don’t have cut chicken thighs like they do in Japan, so they only sell bone-in chicken thighs, so they use it.
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You can also add vegetables such as mushrooms and carrots to the stew if you like.
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As you can see in the photo, it goes very well with pasta (tagliatelle is used in this recipe), white rice, and mashed potatoes. Please try it according to your preference.
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This menu was inspired by a dish that my mother-in-law always makes whenever I go to my husband’s parents’ home in France. It’s my mother’s taste. However, it seems that the standard is to use rabbit meat, so I tweaked the recipe a little and made it with chicken.
Founder of @Umami Sans Frontiรจres
