📝 About This Recipe
Transport your kitchen to the rolling vineyards of Burgundy with this quintessential French classic. Traditionally prepared with a mature rooster, this dish transforms humble ingredients into a luxurious masterpiece through the magic of low-and-slow braising in a rich, tannic red wine. Deeply savory with notes of smoky bacon, earthy mushrooms, and sweet pearl onions, it is the ultimate expression of French farmhouse elegance.
🥗 Ingredients
The Bird and Marinade
- 4-5 pounds Chicken (or Rooster) (bone-in, skin-on thighs, drumsticks, and breasts halved)
- 750 ml Red Wine (a full-bodied Burgundy or Pinot Noir)
- 1 Carrot (large, roughly chopped)
- 1 Onion (large, roughly chopped)
- 1 stalk Celery (roughly chopped)
The Sauté and Braise
- 6 ounces Lardon or Thick-cut Bacon (cut into 1/4-inch strips)
- 2 tablespoons Unsalted Butter (divided)
- 1/4 cup Cognac or Brandy (optional but recommended)
- 1 tablespoon Tomato Paste
- 3 cloves Garlic (smashed and minced)
- 2 cups Chicken Stock (high-quality or homemade)
- 4 sprigs Thyme (fresh)
- 2 Bay Leaf
- 2 tablespoons All-purpose Flour (for the beurre manié)
The Garniture
- 15-20 pieces Pearl Onions (peeled (fresh or frozen))
- 10 ounces Cremini Mushrooms (halved or quartered)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Optional but recommended: Marinate the chicken pieces with the chopped carrot, onion, celery, and the bottle of wine in a large bowl or zip-top bag for at least 4 hours, or overnight in the refrigerator.
-
2
Remove the chicken from the marinade and pat it thoroughly dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables separately.
-
3
In a large Dutch oven over medium heat, cook the lardons (bacon) until they are golden brown and crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
-
4
Increase the heat to medium-high. Working in batches, brown the chicken pieces in the bacon fat until the skin is deep golden brown, about 5-7 minutes per side. Transfer chicken to a plate.
-
5
Add the reserved marinade vegetables (mirepoix) to the pot. Sauté until softened and starting to brown, about 5 minutes. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
-
6
Carefully pour in the Cognac. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. If using a gas stove, you can carefully ignite the alcohol with a long match to flambé, or simply let it reduce by half.
-
7
Return the chicken and the crispy bacon to the pot. Pour in the reserved wine marinade and the chicken stock until the chicken is mostly submerged. Add the thyme and bay leaves.
-
8
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and simmer very gently for 1.5 to 2 hours, or until the chicken is tender and starting to fall off the bone.
-
9
While the chicken braises, prepare the garnish. Sauté the pearl onions and mushrooms in a separate skillet with 1 tablespoon of butter until golden and tender. Set aside.
-
10
Once the chicken is cooked, remove the pieces and the bay leaves/thyme sprigs from the pot. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the mushy vegetables.
-
11
Simmer the strained sauce for 10 minutes to reduce and concentrate the flavor. To thicken, mix 1 tablespoon of softened butter with 2 tablespoons of flour (beurre manié) and whisk it into the sauce.
-
12
Return the chicken, mushrooms, and pearl onions to the sauce. Simmer for 5 more minutes to heat through and glaze everything in the glossy, purple-hued sauce. Season with salt and pepper to taste.
-
13
Garnish with fresh parsley and serve directly from the pot or on a warmed platter.
💡 Chef's Tips
For the best flavor, use a wine you would actually drink; a Pinot Noir or Côtes du Rhône is traditional and perfect. Always pat the chicken dry before searing; moisture is the enemy of a good crust and deep flavor. If you can't find pearl onions, use small shallots halved lengthwise for a similar sweet, mild effect. This dish tastes even better the next day, as the flavors have time to meld and deepen in the refrigerator. Don't skip the beurre manié at the end; it provides that signature velvety 'French' texture to the sauce.
🍽️ Serving Suggestions
Serve alongside buttery, garlic-rubbed toasted baguette to soak up every drop of the sauce. Pair with a side of wide egg noodles or creamy mashed potatoes for a comforting meal. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Pour a glass of the same Burgundy wine used in the cooking to harmonize the flavors of the meal. For a traditional touch, serve with steamed tournéed potatoes tossed in butter and chives.