INGREDIENTS
1
bay leaf
225 g
button mushrooms
1 stalk
celery
2 cups
chicken stock
1 tbsp
cognac
2 tbsp
flour
4 cloves
garlic
1 large
onion
4 servings
parsley
225 g
pearl onions
2 cups
red wine
8
bone in skin on chicken thighs
6 sprigs
thyme
3 tbsp
tomato paste
140 g
lardons