The name only sounds fancy. The direct English translation means “rooster cooked in wine.” I suggest using chicken instead. Braise the chicken first to seal in moisture. A dry red Burgundian wine works well for this One-Pot meal.
- 4 slices bacon, diced
- 4 bone-in chicken breasts, cut in half
- salt and pepper to taste
- 1 red onion, chopped
- 8 carrots, cut diagonal into ½ inch slices
- 4 garlic cloves, sliced
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 1½ cups red wine
- 14 ounces chicken broth
- 5 fresh thyme sprigs
- ¼ cup flat-leaf parsley, chopped
- 1 bay leaf
- Place a Dutch oven over medium heat and cook bacon until browned. Transfer the bacon to a paper towel lined plate to drain, but keep bacon fat in the pot.
- Increase heat to medium-high. Generously salt and pepper the chicken breasts on both sides. Brown chicken for about 5 minutes per side. Transfer to a plate (chicken will not be cooked through).
- Add onion, carrots, and garlic slices to the pot and cook until fragrant, about 3 minutes. Stir in tomato paste and flour, then cook for an additional minute.
- Add wine, broth, chicken, and herbs. Bring ingredients to a boil, then cover, and reduce heat to low for a gentle simmer. Cook for 10 minutes, then remove lid and simmer for 10 more minutes. Remove bay leaf. Stir in bacon. Voila!
Pair this with a Gamay Beaujolais. The Gamay grape is a cross of Pinot noir, only not as stuck up. It is easier to cultivate, harvested earlier and is typically more fruit forward. In 1395, the Duke of Burgundy Phillippe the Bold (love that name) outlawed Gamay as being “a very bad and disloyal plant.” Apparently, it needed little help to grow and would encroach on habitat that could otherwise be used for the more “elegant” Pinot noir fruit. Sheesh.
Movie Night suggestion: French Kiss. A woman (Meg Ryan) flies to France to confront her cheating fiance (Timothy Hutton), but gets into a tangle when a charming thief (Kevin Kline) seated next to her uses her for smuggling.