Poularde au Vin Nuitonne

Name: Poularde au Vin Nuitonne (Chicken in red wine sauce)
Cuisine: France
Ingredients: a bottle of well aged red burgundy; 1 onion, sliced thinly; 250 g (8 oz) mushrooms, quartered; 20–25 baby onions, peeled; 1 tablespoon chopped parsley; 25 g (1 oz) unsalted butter; salt and pepper; 175 g (6 oz) streaky bacon, cut in lardons (thin strips) and blanched if salty; 175 g (6 oz) streaky bacon, cut in lardons (thin strips) and blanched if salty; 1 teaspoon black peppercorns; 2 tablespoons olive oil; 2.25 kg (5 lb) casserole hen or roasting chicken, cut into 8 pieces; 2.25 kg (5 lb) casserole hen or roasting chicken, cut into 8 pieces; 1 carrot, sliced thinly; 1 stick of celery, sliced thinly; a bouquet garni; 1 clove of garlic, sliced; 475 ml (16 fl oz) chicken or veal stock, or more if needed; 2 cloves of garlic, crushed; 2 shallots, chopped finely; salt and pepper; 1 tablespoon vegetable oil; 25 g (1 oz) butter; 30 g (1¼ oz) flour; 475 ml (16 fl oz) chicken or veal stock, or more if needed

Chicken in red wine sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

This dish should take at least three days, to allow time for the meat to marinate and then for the cooked bird to mellow in the wine sauce. To be faithful to the recipe title, you should use a wine from the Côtes de Nuits. The older the bird the better, whether cock or casserole hen (‘poularde’); a large chicken is good too.

Ingredients

For the marinade

a bottle of well aged red burgundy
1 onion, sliced thinly
1 carrot</

Method

First prepare the marinade. In a pan (not an aluminium one which would mar the flavour) combine the wine, onion, carrot, celery, bouquet garni, garlic, peppercorns and olive oil. Bring the marinade to the boil, simmer it for 5 minutes and then leave it to cool completely. Put the chicken pieces in a deep bowl, pour over the marinade, cover and leave at room temperature for 8 hours or in the ref