Name: Bourgogne Chicken with Wine and Mushrooms - Slow-Simmered with Reduced Sauce
Total time: 105 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken, cut into pieces; 2 cups Burgundy wine; 1 cup beef broth; 1/2 pound bacon, diced; 1 onion, chopped; 2 cloves garlic, minced; 10 oz mushrooms, sliced; 2 tbsp olive oil; Salt and pepper to taste; Fresh thyme sprigs; 1/4 cup all-purpose flour

A variation of coq au vin from the Burgundy region, using local ingredients and techniques with a focus on slow-simmered, reduced sauce for intensified flavor.

Method

Heat olive oil in a large Dutch oven over medium heat.
Add bacon and cook until crispy, about 5 minutes.
Remove bacon and set aside.
Add chicken to the pot and cook until browned on all sides, about 8 minutes.
Sprinkle 2 tbsp flour over chicken and stir to coat.
Add onion, garlic, and mushrooms; cook until softened, about 5 minutes.
Stir in Burgundy wine and beef broth, bring to a boil.
Reduce heat, add bacon back in, and simmer for 1 hour.
Stir in thyme, season with salt and pepper, and continue simmering for 30 minutes to reduce sauce.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.