Vins de Bourgogne
Vins de Bourgogne
Giclee Print

Arnoux, Guy
Buy at


WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Le Poulet en Civet au Vieux Bourgogne



Sur La Table_Brand_468x60
Shun U2 Ultimate Utility Knife - Shop Now at Sur La Table

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"

~ Dione Lucas

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]







Le Poulet
Le Poulet
Photographic Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Old House and Vineyards, Bourgogne (Burgundy), France
Old House and Vineyards, Bourgogne (Burgundy), France
Photographic Print

Miller, John...
Buy at



Le Poulet en Civet au Vieux Bourgogne
(Ragout of Chicken with Onions, Bacon
and Mushrooms)

Hostellerie de la Poste, Avallon, France
A Treasury of Great Recipes – Famous Specialties
of the World’s Foremost Restaurants Adapted
for the American Kitchen
by Mary and Vincent Price, 1974, Grosset & Dunlap, Inc.


“The classic French cuisine is probably the greatest in the world, but
their hearty peasant food is wonderful, too, in its own way,  and we
are particularly fond of some of the country dishes we’ve had in France.
At the Hostellerie de la Poste they do both superbly, and we think this
Burgundy-style chicken can hold its own with their grander dishes.”

Serves 4

1. In braising kettle put: 3 strips bacon, diced, 1 medium onion,
and 1 carrot, chopped. Cook over moderate heat
until bacon is crisp and vegetables are lightly browned.
2. Add: a 3-pound chicken, quartered, and cook until chicken is
lightly browned on both sides.
3. Add: 1/4 cup marc de Bourgogne or cognac, and ignite. When
the flame burns out, sprinkle with 4 tablespoons flour and stir
until flour is well mixed with bacon drippings in pan.
4. Add:
2 cups good red burgundy,
1 cup chicken stock,
1 teaspoon salt,
2 cloves garlic, minced,
6 sprigs parsley,
1/4 teaspoon thyme,
1/4 teaspoon peppercorns,
and 1 small bay leaf.
5.  Bring liquid to a boil, cover, and simmer over low heat for
45 minutes.

1. While the chicken is cooking, sauté: 4 strips bacon until crisp.
2. Boil: 8 small onions, peeled, until tender.
3. Sauté: 4 large mushrooms in 1 tablespoon butter until
lightly browned.
4. Set aside and keep warm.
5. Toast: 4 slices bread. Trim, spread with garlic butter, and
cut into triangles to make garlic croutons.

When ready to serve, correct seasoning of the sauce with salt and pepper. Arrange chicken pieces on a warm serving platter and strain the sauce over them. Garnish the platter with the onions, bacon, mushrooms, and garlic croutons.

At this famous restaurant in Avallon, the sauce of this chicken dish is thickened
at the last moment with the blood of the chicken. (Civet is a ragout in which the
blood of the animal is added to the sauce.) In addition to the garniture suggested
above, they add cooked kidneys and cocks’ combs.

Featured Archive Recipes:
Chicken Grand-mère Francine
(Daniel Boulud)

Coq au Vin, Gigi's
Coq au Vin (Nigella Lawson)

Index - Poultry Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes)
Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 01, 2009.