Rinse the chicken, dry with kitchen roll and carve into 8 pieces with a sharp kitchen knife or kitchen scissors, removing the backbone. Dice the bacon and peel the shallots.
Fry the bacon cubes in a casserole or possibly an oven-proof earthenware pot until translucent and stir-fry the shallots until light yellow. Remove the bacon and shallots with a ladle.
Rub the poultry pieces with salt and pepper, turn them in the flour to the other side ~ tap off excess flour – and roast them in the bacon fat on all sides until golden brown. Add the thyme and bay leaf spices and pour the cognac over them. Add the bacon cubes and the shallots to the saucepan.
Pour the wine over the chicken and simmer on the stove for about an hour with the lid on and at a low temperature.
Remove the poultry pieces and keep them warm with the lid closed. Boil the sauce a little bit in the open saucepan. Repeatedly add the chicken pieces to the sauce and cook them again. Serve in a heated tureen.
Tip: Baguette goes well with this.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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