The taste of Burgundy on a plate: a family recipe that captures the essence of classic French home cooking.
| Ingredients | ||
|---|---|---|
| 2 | boneless chicken thighs | |
| 3 | slice(s) | streaky bacon |
| 5 | shallots | |
| 100 | g | mushrooms |
| 200 | g | waxy potatoes |
| 2 | carrots | |
| 1 | tablespoon(s) | butter |
| 1 | tablespoon(s) | tomato paste |
| 400 | ml | dry red wine |
| 350 | ml | chicken stock |
| 1 | bay leaf | |
| 1 | twig | rosemary |
| 2 | twigs | thyme |
| 1 | tablespoon(s) | cornflour |
| Salt and pepper | ||
| 2 | tablespoon(s) | oil, for frying |
Season the chicken thighs generously with salt and pepper.
Heat the oil in a pan and slowly brown the chicken thighs skin-side down until golden.
Cut the bacon into strips and fry alongside the chicken until crisp.
Peel and halve the shallots. Slice the mushrooms and peel and dice the carrots and potatoes into even-sized pieces.
Add the butter to the pan and briefly sauté the shallots, mushrooms, carrots, and potatoes.
Stir in the tomato paste and cook briefly.
Deglaze with the red wine and allow the liquid to reduce slightly.
Add the chicken stock, bay leaf, rosemary, and thyme.
Simmer gently for 40–50 minutes, until the chicken is tender and fully cooked.
Remove the chicken from the pan and adjust the seasoning of the sauce if necessary.
Strain the sauce through a fine sieve.
Mix the cornflour with a little water and whisk it into the sauce to thicken.
Serve the chicken with the rich red wine sauce.
| Ingredients | ||
|---|---|---|
| 40 | g | streaky bacon |
| 50 | g | cooked potatoes (reserved from the stew) |
| 30 | g | mushrooms |
| 20 | g | butter |
| 70 | ml | dry white wine |
| 80 | ml | beef stock |
| 1 | twig | rosemary |
| 1 | tablespoon(s) | freshly chopped sage |
Finely chop the bacon and mushrooms and sauté gently in butter.
Add the cooked potatoes and cook briefly.
Deglaze with the white wine and add the beef stock and rosemary.
Reduce the liquid until intensely flavoured.
Remove the rosemary sprig and stir in the sage.
Blend everything until smooth and creamy.
| Ingredients | ||
|---|---|---|
| 90 | g | shallots |
| 1 | g | rosemary |
| 10 | g | preserving sugar |
| 5 | g | sugar |
| 1 | bay leaf | |
| 2 | ml | dry red wine |
| 25 | ml | Port wine |
| 5 | ml | Marsala |
| 10 | ml | dark balsamic vinegar (preferably savoury rather than sweet) |
| Pinch of chilli powder | ||
Finely dice the shallots.
Cook gently over low heat until softened.
Add the sugar and preserving sugar and mix thoroughly.
Deglaze with the red wine and reduce.
Gradually add the Port wine and Marsala, reducing after each addition.
Add the herbs and continue reducing.
Finish with the balsamic vinegar.
If necessary, thicken lightly with a little cornflour slurry. Allow to cool, then remove the herbs.
| Ingredients | ||
|---|---|---|
| 100 | g | young carrots |
| 25 | g | butter |
| 20 | ml | hazelnut oil |
| Salt | ||
| 50 | ml | cream |
| 50 | ml | milk |
| 100 | ml | vegetable stock |
| Orange zest, to taste | ||
Peel the carrots and cut into roughly 1 cm pieces.
Sweat the carrots gently in butter without colouring them.
Add the milk, cream, and vegetable stock and season with salt.
Simmer slowly until the carrots are tender and the dairy begins to caramelise slightly.
Transfer to a blender and process until completely smooth.
While blending, slowly drizzle in the hazelnut oil and add orange zest to taste.
Transfer the cream to a piping bottle or keep warm until serving.
