This iconic French dish, celebrated in wine regions like Alsace, Jura, and Burgundy, traditionally features rooster. Today, a firm hen or grain-fed chicken works beautifully in its place, drawing from time-honored recipes like those in Les Cuisines Régionales de France: Burgundy by Editions du Fanal.
Difficulty: Intermediate (3/5)
Peel the small onions. Dice the bacon and blanch it briefly in boiling water. Cut the poultry into pieces, season with salt and pepper. In a large casserole, heat half the butter with a little oil.
Brown the onions and bacon gently, stirring with a wooden spoon until lightly golden—avoid deep browning. Remove them, then sear the chicken pieces in their place, turning patiently for even color. Return onions and bacon to the pot.
Warm 2 tablespoons of cognac or marc in a ladle, ignite it flambé-style over the chicken, stirring until flames subside. Pour in the red Burgundy, add the bouquet garni and peeled, chopped garlic.
Bring to a gentle simmer, cover, and cook low for 60-70 minutes, stirring occasionally.
Meanwhile, clean mushrooms (pat dry, don't soak), slice moderately thin, and sauté in 30 g butter. Season, drain, and add to the casserole. Cook another 20 minutes.
Ten minutes before serving, make a beurre manié: knead remaining butter with 25 g flour. Stir into a ladle of hot sauce from the pot, then whisk back into the casserole gradually for 5 minutes. Add poultry blood, stir over low heat (no boil) until sauce thickens. Adjust seasoning.
Prepare ahead if desired (e.g., morning for evening), but finish the sauce just before serving.
Recommended wine: Mercurey
Source: Les Cuisines Régionales de France. Burgundy. Editions du Fanal
