Salmis

Instructions

1. Fry the onion and shallots in the butter in a casserole over medium heat for 5 minutes.
2. Sprinkle with flour and stir for 1 minute, then pour in the red wine, scraping the bottom of the pan.
3. Add the stock, bay leaf, thyme and cloves, then bring to a gentle simmer.
4. Add the pieces of poultry, cover and simmer over low heat for 40 minutes.
5. Remove the aromatics, adjust the seasoning and serve hot with potatoes.