Serves 8 – 10
Years ago Aileen and I took our second honeymoon to Provence. Why? Because, that's what all couples who got married 5 weeks after September 11, 2001 should have done after their original 2 week honeymoon to the Amalfi Coast was cancelled. But I digress. Anyhow, on this trip, we were fortunate to have rented a house that was owned by a wonderful woman Mirielle. Mirielle had true zest for life and she offered cooking lessons as part of rental services. Well, one meal cooking, eating, and drinking together turned into 3 or 4 meals that we shared with she and her husband Christian and also with her family. She taught us things like respect for the region, respect for the food, respect for the recipes, etc. It was a truly marvelous experience. She also taught us to have fun drinking together while cooking (I still picture and hear her in my mind asking "un petit bon bon?"
This recipe is in memory of our dear friend Mirielle - May you Rest In Peace - Sante!
Ingredients
3 Tablespoons Oil (peanut, canola, vegetable – but NOT olive oil) or 6-8 slice Bacon – diced (NOTE: We substituted peanut oil for the bacon)
6 Onions – peeled, cut in half and sliced into 1/8” slices (separate all onion slices into individual pieces)
2 Rounded Tablespoons Flour
1 Cup Cognac
6 Carrots – peeled, cut in two equal sized pieces (approx. 3” – 4”)
2 Chickens (at least 1 Year Old – male preferably) cut into 8ths (i.e., legs, thighs, wings, breasts) + neck if you have it.
2 Small Stalks Celery
2 - 3 Small Leeks – washed, split lengthwise, and tied into a bundle with the celery with twine
4 - 5 Garlic Cloves – crushed with skin removed
2 Bottles of Dry Red Wine (like a Burgundy to be more authentic)
Salt to Taste
Ground Black Pepper to Taste
2 Dozen Small Red Fingerling Potatoes (if not available, substitute any small boiling potato that will not break down upon cooking in water – e.g., red or white new potatoes)
Notes
This recipe is traditionally made using a chicken (preferably a rooster) that is at least 1 year old. This is key, so that when the chicken has been simmered for more than one hour, it will not fall from the bone. Because roosters are not something you commonly find in the grocery store / butcher - try looking for stewing hens (they are generally older, larger birds with a little more gamey flavor) which are pretty good substitutes.
Why no olive oil in this recipe? This chicken gets its origins from the Burgundy region in France. Olives (and therefore olive oil) are not a readily available food item in this region. Because most peasant dishes utilize local ingredients, the Burgundians would NOT have prepared this dish with olive oil. Traditionally, they would have used bacon drippings (from locally available bacon) to brown the chicken in. If making this recipe with bacon, first cook the bacon to render the fat. When fully cooked, remove and reserve the bacon bits. When done cooking the chicken and you have added the wine to the casserole, add in the bacon bits to the simmering chicken for even more, good peasant flavor. Because we were cooking the recipe without bacon, our friend Mirielle from Provence (may she rest in peace), browned the chicken in a vegetable oil (similar to oil that the Burgundians would have had available to them). She did this out of respect for the recipe.
Instructions
On top of the stove, heat a large skillet large enough to hold all pieces of chicken. Heat 3 tablespoons of oil over med-high heat. When pan and oil is hot, place chicken pieces into skillet and brown the chicken pieces on each side until golden brown.
Also, on top of the stove, slowly heat a large, heavy Dutch Oven (preferably cast iron) over low to medium heat (coat the bottom of the pan with a small amount of oil).
When the chicken is browned on both sides, place approximately 6 small handfuls of onion pieces on top of the chicken (add onions slowly, one handful at a time). While the chicken and onions are cooking, begin to heat the Cognac over a low-med flame in a small saucepan (be careful not to set the cognac on fire).
Stir chicken and onions so that onions go to the bottom of the pan. Cook onions until they are transparent (but not browned).
When onions are transparent, carefully transfer heated Cognac to skillet with chicken and onions and flambé to cook off the alcohol.
After the Cognac has flambéed, add sprinkle flour on top of chicken and onion mixture and stir to thoroughly coat chicken and onions.
Transfer the chicken and onions to the heated casserole dish. Deglaze the skillet with red wine (approximately ¼ - ½ bottle of wine) until the skillet has been completely deglazed. Pour contents of the deglazed skillet into the casserole dish (we don’t want to lose any of the flavors).
Pour the remaining contents of the 1st bottle of wine and ¾ of the 2nd bottle of wine into the casserole.
Add garlic cloves, carrots, and celery / leek bundle to the pot and carefully stir. The remaining ¼ bottle of wine can either be poured in with the chicken or enjoyed by the chef!!! It’s your choice. Reduce the flame beneath the casserole to simmer. Add three (3) large pinches of salt, and two (2) large pinches of ground black pepper and carefully stir (you will adjust the seasoning at the end of the dish). Simmer for 1 ½ hours (Note: To test chicken for doneness, touch one of the chicken legs with the tip of a sharp knife – if the meat resists the knife continue to simmer. If the knife glides easily into the chicken, it is done. If the chicken is beginning to fall off the bone, the chicken has cooked too long, remove from the flame).
When the chicken has cooked for approximately 1 hour and 15 minutes, place the washed (but not peeled) fingerling potatoes into salted water and cook over a high flame until boiling. When cooked, drain the potatoes, peel and place aside until you are ready to plate the dish.
When the chicken is fully cooked adjust the seasoning of salt and pepper. Carefully remove the chicken and carrots and set aside. Remove the celery / leek bundle and discard. Strain the contents of the casserole to remove all leftover pieces so that only the cooking liquids remain. Taste strained juices and adjust seasoning, if necessary. Carefully place chicken and carrots back into the cooked liquid.
Plate the chicken with the carrots and potatoes with generous amounts of the cooked sauce. Serve with ample amounts of crusty bread (for sopping up and enjoying the rich juices of the stew!!!).
As Always Best Regards and Bon AppetIT!!
The I.T.Gourmet
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