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Old House and Vineyards, Bourgogne (Burgundy), France
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Poulet en Civet au Vieux Bourgogne
(Ragout of Chicken with Onions, Bacon
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,
classic French cuisine is probably the greatest in the world, but
their hearty peasant food is wonderful, too, in its own way,
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
In braising kettle put: 3 strips bacon, diced, 1 medium onion,
chopped, and 1 carrot, chopped. Cook over moderate heat
bacon is crisp and vegetables are lightly browned.
Add: a 3-pound chicken, quartered, and cook until chicken is
lightly browned on both sides.
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.
2 cups good red burgundy,
2 cloves garlic, minced,
6 sprigs parsley,
1/4 teaspoon thyme,
and 1 small bay leaf.
Bring liquid to a boil, cover, and simmer over low heat for
While the chicken is cooking, sauté: 4 strips bacon until
Boil: 8 small onions, peeled, until tender.
3. Sauté: 4 large mushrooms in 1 tablespoon butter
Set aside and keep warm.
Toast: 4 slices bread. Trim, spread with garlic butter,
cut into triangles to make garlic croutons.
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
this famous restaurant in Avallon, the sauce of this chicken dish is
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
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