- 1 chicken of 1 kg
- 5 onions
- 80 grams of butter
- 100 grams of bacon
- 1 ½ tablespoons of aged rum
- 500 milliliters of red wine
- 1 small stalk of celery
- 1 medium chili pepper
- ½ bay leaf
- Salt
- Pepper
- 4 cloves of garlic
- 200 grams of mushrooms
- 1 tablespoon of wheat flour
- 2 tablespoons of oil
Cut the chicken into small pieces and season with salt and pepper to taste. Slice the onions and sauté them in a saucepan with half of the butter and finely chopped bacon until they are golden brown.
Add the chicken quarters and brown them as well. Add the peeled and crushed garlic, celery, finely chopped pepper, bay leaf, and cover it with the wine. Stir the ingredients well and let it simmer for 10 minutes over low heat.
Cut the mushrooms into pieces and sauté them in the pan with the other half of the butter. When they are golden brown, add them to the chicken pot.
Take some of the chicken broth in a container and dilute the flour to avoid lumps. Then reincorporate it into the pot with the chicken. Let it boil for 25 to 30 minutes, stirring occasionally until it softens.
Serve it very hot, on individual plates. Enjoy your meal!