Chicken Bourguignon

This dish can be made in advance and then out in a slow cooker you dont have to use the chicken cut for saute you could use all breasts for a quick version or all oyster thighs for the long version. Anything on the bone would need more time to cook this should serve 4 people 

100g Butter

200g Lardons Blanched

30 Button Onions

40 Button Mushrooms

10 Portions of Chicken Cut for Sauté - an earlier blog post 

100g Finely Chopped Onion

300ml Red Wine

1 Clove of Garlic Crushed

10 Heart Shaded Croutons

500ml Demi-Glace

Parsley Chopped

Method:

1. Heat the butter in a sauté pan then add the lardons, onions and finally the mushrooms, quickly fry until brown and remove. 
2. Season the chicken, place in the saute pan and colour quickly on both sides. 
3. Replace the garnish, cover with a lid and cook more slowly on the side of the stove. 
4. Remove the breasts and the wings first; the legs will require extra cooking time. 
5. Dress the cooked chicken and garnish in earthenware dishes, cover and keep warm. 
6. Add the onion and garlic to the pan and cook. 
7. Drain off the surplus fat, add the wine and reduce by two-thirds. 
8. Add the demi-glace and reduce to a light coating consistency. 
9. Adjust the seasoning, pass the sauce through a fine strainer over the garnish and the chicken, finish with the croutons with have had the tips dipped in parsley

Demi Glace: 

50g Clarified Butter

50g Flour

25g Tomato Puree

500ml Beef Stock

Method:

Add the ingredients to a pot and reduce by half