Preheat the oven to 180 degrees.
Wash the tenderloin after it has cooled and separate it into twelve pieces, season with salt and season with pepper. In a roasting pan, heat vegetable oil and foam the butter. Fry the poultry pieces in it until golden brown. Remove the skin from the silver onions and add them. Clean the mushrooms and add them as well.
Add the flour and sauté. Gradually pour the cognac and red wine, flambéing repeatedly. Pour the chicken stock and add the “bouquet garni”. Put the roaster in the stove and cook for about 40 minutes.
Cut the bacon into fine sticks and fry in a frying pan until crispy. Rinse the leaf parsley, pluck it and fry it in a saucepan in enough oil until crispy.
Finally, bacon and parsley over the dish form and bring to the table together with the pasta.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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