This timeless rooster braise, dotted with pearl onions, lardons, and button mushrooms, is the primary French dish many cooks exterior of France make, and no marvel: It’s as easy to organize as it’s elegant to serve. The pink wine acts as each a marinade and a braising liquid on this traditional Burgundian dish, so select a full-bodied wine with good acidity.
Featured in “101 Traditional Recipes” within the October 2012 challenge.
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Yield: 4–6
Prepare dinner Time: 1 hour half-hour
Elements
- 12 thyme sprigs
- 5 parsley sprigs
- 3 bay leaves
- One 3–4-lb. rooster, reduce into 8 items
- 4 cups pink wine
- 1 massive yellow onion, halved and thinly sliced
- 2 Tbsp. olive oil
- 10 oz. pearl onions, peeled
- 12 oz. white button mushrooms, quartered
- 10 oz. bacon, reduce into ½-in. items
- 1 Tbsp. unsalted butter
- Kosher salt and freshly floor black pepper
- 2 Tbsp. all-purpose flour
- 1 cup rooster inventory
- Finely chopped parsley leaves, for garnish
Directions
- In a sq. of cheesecloth, use twine to tie the thyme, parsley, and bay leaves into a good bundle for a bouquet garni, then add to a big bowl. Add the rooster, wine, and yellow onion, then cowl and marinate within the fridge for no less than 4 hours, or as much as 12.
- Place a strainer over a medium bowl and pressure the rooster combination. Reserve the wine within the bowl. Dry the rooster totally with paper towels and put aside. Reserve the yellow onion and bouquet garni.
- To a big heavy pot over medium-high warmth, add the oil. When it’s scorching and shimmering, add the pearl onions and prepare dinner, stirring ceaselessly, till evenly browned and tender, about 8 minutes. Utilizing a slotted spoon, switch to a medium bowl. Add the mushrooms to the pot and prepare dinner, stirring sometimes, till they launch their moisture and brown evenly, about 8 minutes. Switch to the bowl with the pearl onions and put aside.
- Add the bacon to the pot and prepare dinner, stirring sometimes, till the fats is rendered and the bacon is crisp, about 10 minutes. Utilizing a slotted spoon, switch to a paper towel-lined plate and put aside to empty.
- Add the butter to the pot. Season the rooster with salt and black pepper and prepare dinner, turning as soon as, till browned on either side, about 10 minutes whole. Switch to a plate and put aside.
- Add the reserved yellow onion to the pot and prepare dinner, stirring sometimes, till softened, about 10 minutes. Add the flour and prepare dinner, stirring repeatedly, till clean, about 2 minutes. Stir within the inventory and reserved wine.
- Return the rooster and any juices to the pot together with the reserved bouquet garni. Deliver to a boil, then flip the warmth to medium-low, cowl, and prepare dinner, stirring sometimes, till the rooster is cooked via, about quarter-hour.
- Take away from the warmth and stir within the reserved pearl onions and mushrooms. Divide amongst serving bowls, garnish with the parsley and reserved bacon, and serve.
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