A time-honored Burgundian masterpiece dating to the Roman era, this dish transforms humble rooster into silk through the alchemy of old-vine Pinot Noir, pearl onions, and wild forest mushrooms. Traditionally prepared in cast iron over open hearths during harvest season, the slow braising renders the poultry fork-tender while the wine reduces to a lacquered, complex sauce that speaks of ancient terroir.
Ingredients
- 1 heritage rooster (cut into 8 pieces)
- 750ml aged Burgundy
- 200g lardons
- 20 pearl onions
- 200g cremini mushrooms
- 2 carrots (diced)
- 1 onion (studded with 3 cloves)
- 4 garlic cloves
- bouquet garni (thyme
- parsley
- bay)
- 2 tbsp flour
- 3 tbsp butter
- salt
- pepper
- 1 tbsp cognac
Instructions
Marry the Wine
24 hours prior, submerge the rooster pieces in Burgundy with carrots, onion, and bouquet garni. Refrigerate covered in earthenware.
Render the Lardons
In a heavy Dutch oven over medium flame, slowly crisp the lardons until golden. Remove with slotted spoon, reserving the rendered fat.
Sear the Bird
Remove meat from marinade (reserve liquid). Pat dry. Brown in batches in the bacon fat until deeply caramelized, approximately 8 minutes per side. Set aside.
Build the Foundation
In the same vessel, sauté pearl onions until blistered. Add mushrooms, cooking until they release their moisture. Remove and reserve with lardons.
The Flouring
Sprinkle flour over remaining fat, stirring constantly for 2 minutes to create a roux without browning.
The Union
Return chicken to pot. Strain marinade over meat, pressing vegetables to extract essence. Add garlic. Bring to gentle simmer, cover, and braise at 325°F (165°C) for 2 hours.
Final Assembly
Add reserved onions, mushrooms, and lardons. Simmer uncovered 20 minutes. Finish with cognac, igniting if desired. Adjust seasoning and serve with buttered noodles.