📝 About This Recipe
This elegant fusion reimagines the rustic French classic through a Southeast Asian lens, swapping heavy Burgundy for the floral, honeyed notes of Vietnamese Rice Wine (Rượu Nếp). The dish retains its soul with braised chicken and smoky bacon, but gains a vibrant aromatic profile from star anise, ginger, and a touch of fish sauce. It is a silky, sophisticated bridge between the bistros of Paris and the historic villas of Hanoi.
🥗 Ingredients
The Bird and Marinade
- 3 lbs Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 2 cups Vietnamese Rice Wine (Rượu Nếp) (dry Sherry or Sake can substitute)
- 2 tablespoons Soy Sauce (to add depth of color)
- 3 whole Star Anise (toasted slightly)
The Aromatics and Base
- 6 ounces Pancetta or Thick-cut Bacon (diced into lardons)
- 10-12 whole Shallots (peeled, kept whole)
- 2 inch piece Fresh Ginger (peeled and thinly sliced)
- 4 pieces Garlic Cloves (smashed)
- 8 ounces Shiitake Mushrooms (stemmed and halved)
- 2 large Carrots (cut into 1-inch diagonal chunks)
The Braising Liquid and Finish
- 1 cup Chicken Stock (low sodium)
- 1 tablespoon Fish Sauce (Nuoc Mam) (the 'secret' salt element)
- 1 tablespoon Tomato Paste
- 2 tablespoons Unsalted Butter (cold, to finish the sauce)
- 1/2 cup Fresh Cilantro and Thai Basil (roughly chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, combine the chicken pieces with the rice wine, soy sauce, and star anise. Let marinate for at least 30 minutes at room temperature (or up to 4 hours in the fridge) to infuse the meat.
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2
Remove the chicken from the marinade, reserving the liquid for later. Pat the chicken skin very dry with paper towels; this is crucial for achieving a golden-brown sear.
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3
In a large Dutch oven over medium heat, cook the diced bacon until the fat has rendered and the bits are crispy and golden. Remove the bacon with a slotted spoon and set aside.
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4
Increase heat to medium-high. Working in batches, brown the chicken pieces in the bacon fat, skin-side down first, until deeply golden (about 5-7 minutes per side). Remove chicken and set aside.
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5
Reduce heat to medium. Add the whole shallots, ginger, and carrots to the pot. Sauté for 5 minutes until the shallots begin to caramelize on the edges.
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6
Stir in the shiitake mushrooms and garlic, cooking for another 3 minutes until the mushrooms soften and release their moisture.
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7
Add the tomato paste and stir constantly for 1 minute to 'toast' the paste, which removes the raw metallic taste and deepens the sauce color.
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8
Pour in the reserved rice wine marinade, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (the fond).
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9
Add the chicken stock and fish sauce. Return the chicken and the crispy bacon to the pot, ensuring the chicken is mostly submerged in the liquid.
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10
Bring to a gentle simmer, then turn the heat to low. Cover with a tight-fitting lid and braise for 45-50 minutes, or until the chicken is tender and falling off the bone.
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11
Remove the chicken and vegetables carefully to a warm platter. Increase the heat to high and boil the sauce for 5-8 minutes until it reduces by a third and thickens slightly.
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12
Turn off the heat. Whisk in the cold butter one tablespoon at a time to create a glossy, velvet-like finish. Taste and adjust seasoning—you likely won't need salt due to the fish sauce.
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13
Pour the luxurious sauce over the chicken and vegetables. Garnish generously with fresh cilantro and Thai basil before serving.
💡 Chef's Tips
Always pat the chicken dry before searing; moisture is the enemy of a good crust. If you can't find Vietnamese Rice Wine, a dry Sake mixed with a teaspoon of honey is an excellent substitute. Don't skip the fish sauce; it provides the 'umami' backbone that replaces the traditional French demi-glace. For an even deeper flavor, make this dish a day in advance and reheat gently; the spices mellow and integrate beautifully overnight. Use whole shallots rather than chopped onions to maintain the classic French aesthetic while providing sweet bursts of flavor.
🍽️ Serving Suggestions
Serve alongside a crusty French baguette to soak up the aromatic rice wine sauce. Pair with a side of jasmine rice or even rice vermicelli noodles for a true Vietnamese experience. A crisp, dry Riesling or a light Pinot Noir complements the floral and earthy notes of the dish. Serve with a simple side of sautéed bok choy or steamed snap peas for a fresh, green crunch.