recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
chicken, cut in 9 pieces
2 tablespoons unsalted butter
10oz pearl onions, peeled
4 slices bacon, cut into 1 inch pieces
1 tablespoon all-purpose flour
3/4 cup chicken stock
1 bouquet garni (parsley, thyme, bay leaves),
2 cups red wine
1 tablespoon red wine vinegar
the chicken in the butter in a frying pan over
chicken in a heavy casserole.
the onions and bacon in the frying pan and add
to the chicken.
all but 2 tablespoons of fat from the pan.
the flour and stir well.
stock, bouquet garni, wine, salt and pepper.
and pour over the chicken.
and simmer 30 minutes.
the red wine vinegar.
the sauce before serving.