A Burgundian classic: poultry simmered low and slow in red wine with bacon lardons, mushrooms, and glazed pearl onions. The sauce turns dark, glossy, and deeply fragrant.
Ingredients
- 1.4 kg farmhouse chicken, cut into pieces
- 75 cl red Burgundy wine or Pinot Noir
- 150 g smoked bacon lardons
- 250 g cremini mushrooms
- 200 g small pearl onions
- 1 piece carrot
- 1 piece yellow onion
- 2 cloves garlic
- 1 tbsp tomato paste
- 2 tbsp all-purpose wheat flour (T45 or T55)
- 25 cl chicken stock
- 40 g unsalted butter
- 2 tbsp neutral oil
- 1 piece bouquet garni
- 0.5 bunches flat-leaf parsley
- to taste fine salt
- to taste ground black pepper
Method
- Pat the chicken pieces dry, season with salt and pepper, and brown in a Dutch oven with the oil and part of the butter for about 10 minutes until the skin is nicely colored; set aside.
- In the same Dutch oven, cook the lardons until they render their fat and begin to crisp, then add the sliced onion, carrot, and garlic; cook until lightly colored and sweet-smelling.
- Return the chicken to the Dutch oven, sprinkle with flour, and stir over medium heat until the pieces are evenly coated and no raw flour remains visible.
- Stir in the tomato paste, pour in the red wine, and bring to a simmer while scraping up the browned bits from the bottom of the pot, then add the chicken stock and bouquet garni.
- Cover partially and simmer gently until the meat is tender and the sauce begins to coat the back of a spoon; the liquid should gently simmer, never boil hard.
- Meanwhile, saute the mushrooms in butter until their moisture evaporates and they turn golden; in another small skillet, glaze the pearl onions until tender and glossy.
- Add the mushrooms and pearl onions to the Dutch oven, then continue cooking uncovered until the sauce is dark, glossy, and nicely reduced.
- Remove the bouquet garni, taste, and adjust the salt and pepper; let rest off the heat for a few minutes so the sauce settles.
- Serve piping hot in shallow bowls, generously spooned with sauce and garnished with the lardons, mushrooms, onions, and chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 428.2 kcal
- Protein
- 47.53 g
- Carbohydrate
- 11.55 g
- Fat
- 13.67 g
- Fibre
- 2.05 g
- Calcium
- 41.8 mg
- Iron
- 2.19 mg
- Magnesium
- 61.76 mg
