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Recipe · Loire Valley
Géline de Touraine en barbouille
Touraine hen in red wine and blood sauce
⏱ 120 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1gélinefarm hen), 1.8 kg / 4 lb, cut into 8 pieces
The hen's blood500 ml / 2 cups, kept with a little vinegar
200 g (7 oz)lardons
200 g (7 oz)mushrooms
12pearl onions
3shallots
750 ml (3 cups)Chinon red wine
3 tbspoil
30 g (1 oz)butter
30 g (1 oz)flour
50 ml (3½ tbsp)marc brandy
1bouquet garnisalt, pepper
- 1 géline farm hen), 1.8 kg / 4 lb, cut into 8 pieces
- The hen's blood 500 ml / 2 cups, kept with a little vinegar
- 200 g (7 oz) lardons
- 200 g (7 oz) mushrooms
- 12 pearl onions
- 3 shallots
- 750 ml (3 cups) Chinon red wine
- 3 tbsp oil
- 30 g (1 oz) butter
- 30 g (1 oz) flour
- 50 ml (3½ tbsp) marc brandy
- 1 bouquet garni salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the hen pieces with salt and pepper.
- Brown in oil in a Dutch oven and set aside.
- Sauté the bacon and chopped shallots in the same pot.
- Return the hen and flambé with the marc.
- Sprinkle with flour and stir for 2 minutes.
- Pour in the wine and add the bouquet garni.
- Cover and simmer gently for 1¼ hours.
- Sauté the mushrooms and pearl onions separately in butter.
- Add them to the pot and cook 15 minutes more.
- Remove the chicken and keep warm.
- Off the heat, whisk in the reserved blood to thicken the sauce (do not boil).
- Spoon the sauce over the hen and serve with fresh pasta.
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