Preparation on the day before:
1 Marinate the chicken in a large bowl with the red wine, onions, carrots, thyme and ginger root.
2 The next day: Strain the pieces of chicken.
3 Heat the CRISTEL stockpot to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.
4 Brown the pieces of chicken, add the diced bacon, then the cognac.
5 Lower the heat, add the flour and stir for 1 minute.
6 Add the marinade and veal stock and simmer on low heat for approximately an hour and a half.
7 Season to taste and enjoy!