france un

Literally translating to “rooster in wine,” this keystone French recipe has been the one to prepare, with a hardy available rooster or a large hen/chicken. Also, pre-cut dark chicken works fine. The simple ingredients here do oppose the lengthy, layering technique. To do it right, you need a good 3 hours, and the willingness to follow Chef Jim’s exclusive Life Recipe Magazine contribution© – to a “T!” No wonder it’s been dubbed the world’s best braise… One taste of the velvety gravy, and you’ll want to dunk in a crunchy piece of our French Baguette: a classic bread that recently won the coveted, acclaimed pedigree-ranking of Protected U.N. Heritage Status: (Story HERE.) No American foods have made this prestigious list, rather, other claims to fame like the Yellowstone National Park, just for comparison. See our Bread Editor’s recipe for Sourdough French Baguette HERE!

8 pcs. dark meat chickenbone-in, skin on - or 4 large drumstick-with-thigh cuts.

6 Thick-sliced Applewood Diced bacon cut into large diced (lardons)

8 oz Pearl onions, blanched & peeled (or for MUCH time savings recommendations: a bag of frozen peeled Pearl onions.)

12 oz cremini mushrooms, washed, stems removed, then quartered

3 medium carrots peeled, sliced on diagonal ½ thick

1 leek, whites only, diced and washed well

6 large cloves garlic, roughly chopped

2 oz tomato paste

Beurre manie’ roux (1:1 butter and flour, 2 oz. each)

15 oz (roughly ½ bottle) Burgundy, or similar dry red. NOTE: The alcohol will cook out and it will reduce slightly.

3 oz brandy

16 oz chicken stock

3 full sprigs thyme, de-stemmed and chopped

2 bay leaves

1 bunch parsley, washed, chopped –for the garnish (keep the stems aside for your stock or a pesto!)

2 Tbsp good olive oil

Fresh cracked pepper and coarse salt to taste

1 French Baguette

LINK TO EASY CONVERSION CHART

1. Place oven rack on a low shelf, remove the other racks. Preheat oven to 300 degrees Fahrenheit.

2. In a large heavy Dutch Oven, over medium-high heat on the stove, add olive oil enough to coat the bottom of the pan.

3. Turn heat down to medium. Add diced bacon. For 10 minutes, stirring frequently, slowly render the bacon until the meat is crisp and the bacon oil is released.

4. With a slotted spoon, remove the bacon “lardons” (crisped pieces with fat melted out.) RESERVE THE BACON FAT IN THE PAN.

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5. Pat dry with a paper towel the chicken thighs and legs. If it remains wet, it will not brown.

6. Season them with salt & pepper.

7. Turn heat back up to medium-high, until just before the smoking point of bacon fat.

8. Working in batches, take time to sear chicken i n the bacon fat on all sides for a good even brown.

9. Remove chicken and set aside on a plate.

10. Add pearl onions to the hot oiled pan and move them around often, until nicely browned on al l sides.

11. Add carrots and mushrooms until “au sec,” (almost dry.)

12. Then drop in the leeks, still stirring frequently.

13. LASTLY, add the garlic, and then tomato paste, mixing in the pan until it’s well caramelized (pince’ is the culinary term of lightly “frying” tomato paste in oil with cooked fragrant vegetables, lending a richness to the dish while removing the “tinny” flavor of the canned paste.)

14. Carefully take off the heat. BE SAFE. It’s hot and heavy!

15. Add the brandy. You have the option to light it aflame carefully (once removed from the heated burner) OR just let the brandy cook off naturally while stirring for 2-3 minutes.

16. Return the pan to medium-high heat.

17. Add the Burgundy

18. Bring to a simmer, add chicken stock, and retur n to simmer.

19. Stir in a Beurre Mani (equal parts softened butter and flour, mixed well.) Do not let the butter/flour mixture burn.

20. Into the pince’ mixture, add the vegetable liquid and stir until you reach “nappe,” (to coat the back of a spoon).

21. Add the thyme and bay leaf.

22. Taste and season if necessary.

23. Return the browned chicken to the pan. Carefully stir and coat all together.

24. Bring to a simmer (the chicken is only 40% cooked at this point.)

25. Cover the Dutch oven, place into pre-heated oven to BRAISE, for appx 45 minutes, or until the internal temperature is 165 degrees Fahrenheit. Allow to sit for a few minutes, while you toast or pull apart the baguette for dipping.

Or, pair it with a warm slice of the classic FRENCH ONION TART.

Garnish with chopped fresh parsley and serve with a glass of the Burgundy or wine with which you cooked this famous, timeless creation. It’s even better the next day, some say.

Chef Jim Desmond — Born in New York, Chef Jim grew up helping in his family’s delicatessen, and at an early age, began his career in the restaurant industry washing dishes and peeling vegetables. Eventually, his experience earned him a cook position on a Hawaiian Islands cruise ship. After several years of preparing meals for hundreds of guests, he felt the need to serve his country and enlisted in the U.S. Coast Guard. Chef Jim prepared and served countless meals on land and at sea for admirals, dignitaries, and crew members while he dedicated over 12 years of active-duty service. His creative mindset and passion for food then drew him to the Art Institute of California, Orange County, where he graduated with honors, obtaining his degree in Culinary Arts.

French Baguettes recipe, tap HERE.

Chef Jim spent the last seven years perfecting his culinary technique by working as a private chef and high-profile event caterer throughout Southern California. His comprehensive knowledge of local, and international cuisine, paired with his lifelong passion for pleasing people with amazing food is what makes him the culinary pro he is today.