- Time: Preparation : 1 hour Cooking : 2 hours 50 minutes
- Servings: 4
- Complexity: Medium
3 large onions, finely chopped
Oil, to taste
1 2.2 kg (5 lb) chicken
8 rashers of bacon
100 g wild mushrooms or button mushrooms, thinly sliced
2 l. (8 cups) dark poultry stock
7 tbsp white wine
1/2 cup flour
300 g phyllo pastry
1 bouquet garni
1 tsp Worcestershire sauce
Salt and pepper, to taste
Brown the onions in the oil over high heat for 5 minutes. Set aside.
Cut the raw chicken in 8 sections. Keep the variety meats.
Brown the chicken sections in a sauté pan over high heat for two minutes per side so they are nicely browned without being completely cooked. Remove the chicken from the pan, drain and discard the cooking grease.
In the remaining cooking juice, brown the variety meats over high heat for 5 minutes. Add cooked onion and the bouquet garni. Caramelise for 5 minutes. Scrape the pan to recover the cooking juice and then, deglaze with white wine. Continue cooking for 5 minutes longer over medium heat to allow the alcohol to evaporate.
Sprinkle with sifted flour. Mix slightly with a spatula and then moisten with the stock. Simmer gently for 1 hour.
Preheat oven to 390°F.
Wrap a rasher of bacon around each piece of chicken. Place the pieces in a small, high-sided oval oven-proof dish, surrounding them with the sautéed onions and mushrooms.
Sieve the white wine-stock sauce and then, add the Worcestershire sauce. Ladle the sauce over the chicken and season.
Cover the dish with the phyllo pastry and brush with beaten egg.
Bake in oven for 20 minutes at 390°F and then for 1 hour longer at 300°F.
Once cooked, cut off the extra pastry. Serve with a white potato-quail egg salad flavoured with parsley and English mustard.