Poulet en barbouille bourbonnais

Name: Poulet en barbouille bourbonnais
Total time: 90 min
Yield: Serves 4
Cuisine: Burgundy
Ingredients: 1 free-range chicken cut into 8 pieces (1.8 kg / 4 lb); 750 ml (3 cups) full-bodied red wine; 200 g (7 oz) smoked lardons; 20 pearl onions; 300 g (11 oz) wild mushrooms; 100 g (3½ oz) poultry blood (to thicken); 3 tbsp cognac; 1 bouquet garni (thyme, bay leaf, parsley); 4 garlic cloves, crushed

Chicken in red wine thickened with blood

⏱ 90 minServes 4Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1free-range chicken, cut into 8 pieces1.8 kg (4 lb)
750 ml (3 cups)full-bodied red wine
200 g (7 oz)smoked lardons
20pearl onions
300 g (11 oz)wild mushrooms
100 g (3½ oz)poultry bloodto thicken
3 tbspcognac
1bouquet garnithyme, bay leaf, parsley
4 clovesgarlic, crushed

1 free-range chicken, cut into 8 pieces 1.8 kg (4 lb)
750 ml (3 cups) full-bodied red wine
200 g (7 oz) smoked lardons
20 pearl onions
300 g (11 oz) wild mushrooms
100 g (3½ oz) poultry blood to thicken
3 tbsp cognac
1 bouquet garni thyme, bay leaf, parsley
4 cloves garlic, crushed

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)

1 stainless-steel bowl for marinating (2 L / 2 qt)

1 chef’s knife (22 cm / 9 in blade)

1 large skillet (28 cm / 11 in) for the garnish

1 sturdy wooden spoon

1 whisk for the sauce

1 long kitchen lighter

1 fine sieve for the sauce

03 — Method

Marinate the chicken in the red wine with the garlic, bouquet garni and spices in the fridge for 12 hours.
Drain, reserving the marinade, and brown the chicken in the Dutch oven with a little oil for 10 minutes.
Add the cognac and carefully flambé, then deglaze with the strained marinade.
Cover and cook over low heat for 1 hour until the meat comes away easily with a fork.
Brown the lardons and pearl onions in the large skillet, then add the cleaned wild mushrooms.
Add the garnish to the pot 15 minutes before the end.
Off the heat, gently whisk in the blood to thicken — don’t let it boil.