Ingredients
1 Chicken, skinless and in pieces
200g of bacon in pieces
1 can of whole mushrooms
3 dl of red wine (I used Cartaxo)
1 onion
2 cloves of garlic
1 carrot
3 tablespoons of olive oil
1 tablespoon of flour
200g of frozen chestnuts
Salt and black pepper to taste
Preparation
Place the chicken in a large bowl and season with salt and pepper. Add the peeled and sliced carrot and onion, the minced garlic and the red wine. Mix, cover with cling film and let marinate in the cold overnight.
The next day, drain the chicken well, dry it and reserve the marinade.
Take a pan with the oil and let it heat up. Brown the chicken pieces in olive oil. Remove and place the browned chicken on a plate. Add the onion and carrot from the marinade to the pan, stir and cook for 5 minutes. Sprinkle with flour and mix well. Add the wine and bring to a boil.
Add the chicken and cook for about 20 minutes. When there are 10 minutes left to finish, add the chestnuts.
Put the bacon in a frying pan and after heating, add the mushrooms. let it cook until golden brown. Add them to the chicken. check the salt and serve with boiled or fried potatoes.
Source and Rights : http://cultodamesa.blogspot.com /2012/02/frango-cartaxense.html
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