for 4 person

1 ⅕ kg	chicken thigh
2 tbsp	white flour
¼ tsp	nutmeg
1 tsp	salt
	clarified butter for frying

2	garlic cloves
2	onions
150 g	lean bacon cubes
150 g	mushrooms
3 sprig	thyme
2 tbsp	orange liqueur (e.g. Grand Marnier)
2 dl	red port
2 dl	chicken bouillon
	salt and pepper to taste

How it's done

Separate the chicken thighs into legs and drumsticks, remove the skin. Mix the flour, nutmeg and salt, roll the chicken in the mixture.

Heat a little clarified butter in a cooking pot. In batches, brown the chicken on all sides for approx. 5 mins. Return all the chicken to the pot.

Slice the garlic and onions, quarter the mushrooms. Gently fry the diced bacon in the same pot until crispy, add the garlic, onions and mushrooms, briefly sauté. Add the thyme, liqueur, port and stock, bring to the boil. Return the chicken to the pot. Cover and cook on a low heat for approx. 50 mins., season.

Serve with mashed potatoes.

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