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Le Poulet en Civet au Vieux Bourgogne

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Le Poulet
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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

Chicken
1. In braising kettle put: 3 strips bacon, diced, 1 medium onion,
chopped, 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.

Garniture
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.

Presentation
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.

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