Time: 55 min.
Complexity: easily
Servings: 8

Garlic, white wine, and aromatic fried bacon give these cornichons a wonderfully rich flavor. Even though they're cooked whole, the entire dish, including the gravy, takes less than an hour, and they look absolutely festive on the table.

Ingredients:

• 4 thick strips of bacon
• 0.5 cups flour
• 4 gherkins, about 450g each, washed and patted dry
• 2 cups dry white wine
• 1 cup of water
• 3 cloves of garlic
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white wine, garlic, bacon

We recommend

Preparation:

Step 1
• Heat a large Dutch oven over medium heat and add the bacon. Cook until crisp and the fat has rendered. Transfer the bacon to a paper towel-lined plate to drain.
Step 2
• Place flour in a large bowl and season generously with salt and pepper. Dredge the chicken in the flour, coating completely and shaking off any excess. Heat a large wok with the bacon fat over medium heat. Add the chicken and brown on all sides. Carefully pour in the wine, bring to a boil, and scrape up any browned bits from the bottom. Add water and garlic cloves and bring to a boil, then reduce heat. Cover and simmer until the chicken is cooked through, about 20 minutes.
Step 3
• Transfer the chicken to a platter and cover with foil to keep warm. Continue simmering the liquid in the pot, uncovered, until it thickens, about 10 minutes. Taste the sauce and season with salt and pepper if needed. Return the chicken to the sauce and heat through.
Step 4
• Place the chicken on a serving platter, drizzle with the gravy. Sprinkle with bacon and serve immediately with the gravy.

Votes: 1