Burgundy Chicken with Mushrooms and Truffle-Infused Mashed Potatoes - photo 1
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Burgundy Chicken with Mushrooms and Truffle-Infused Mashed Potatoes

Pikantne Main Dishes European cuisine Dishes for Special Occasions 120 min Medium 14 wyświetleń ~84.69 PLN - (0)
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Description

This dish is a tribute to classic French bistro cuisine, a modern take on the famous 'Coq au Vin'. Juicy chicken thighs are slowly braised in a rich, deep sauce made with Burgundy red wine, complemented by smoked bacon, pearl onions, and wild mushrooms. The secret to the velvety consistency of the sauce is slow reduction and the addition of butter at the very end. The dish is served with creamy, silky mashed potatoes, enriched with a luxurious hint of truffle oil that enhances the earthy aromas of the mushrooms. Visually, the dish is incredibly appetizing – the dark, glossy sauce contrasts with the light puree and the green of fresh parsley. It’s the perfect choice for an elegant dinner or a special Sunday lunch that will transport you straight to the heart of Paris.

Ingredients (19)

Servings:
4
  • Chicken thighs (with skin and bone) 4 szt.
  • Smoked bacon 150 g
  • Dry red wine (e.g. pinot noir, merlot) 500 ml
  • Brown mushrooms 400 g
  • Pearl onions 200 g
  • Carrot 1.9 szt.
  • Garlic 3 ząbki
  • Chicken broth 300 ml
  • Wheat flour type 450 30 g
  • Butter 60 g
  • Rapeseed oil 30 g
  • Fresh thyme 0.1 pęczków
  • Type C potatoes 1000 g
  • 30% cream 150 ml
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 4 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Truffle oil 15 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~84.69 PLN (21.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Chicken and Flavor Base

1

Start by preparing the chicken. Pat each drumstick very dry with paper towels. This is a key step to ensure the skin is crispy, not 'boiled'. In a bowl, mix the flour with a generous pinch of salt (about 5g) and pepper (about 2g). Coat each drumstick in this mixture, shaking off the excess flour. Set aside. Cut the bacon into thick cubes about 1 cm on each side. Peel the carrot and slice it into rounds about 0.5 cm thick. Peel the garlic and crush it with the flat side of a knife.

Ingredients: Chicken thighs (with skin and bone), Wheat flour type 450, Salt, Pieprz czarny świeżo mielony, Smoked bacon, Carrot, Garlic
Use a large, flat bowl or plate for coating the chicken. Thoroughly drying the meat is absolutely essential for achieving perfectly browned skin. Do not skip this step!

Sautéing Ingredients

2

In a large, heavy pot (preferably cast iron) with a thick bottom, heat 1 tablespoon of oil (15g). Add the chopped bacon and fry over medium heat for 5-7 minutes until it becomes crispy and renders its fat. Using a slotted spoon, remove the bacon bits to a plate, leaving the valuable fat in the pot. Increase the heat and place the chicken pieces skin side down in the hot fat. Do not overcrowd the pot - fry in batches, two thighs at a time. Fry for 4-5 minutes on each side until the skin is deep golden brown. Remove the chicken from the pot and set it aside on a plate next to the bacon.

Ingredients: Smoked bacon, Rapeseed oil, Chicken thighs (with skin and bone)
Use a pot with a diameter of at least 26-28 cm. Frying in batches is key! If you throw the whole chicken in at once, the temperature of the fat will drop sharply and the meat will start to stew instead of fry, and the skin won't be crispy.

Making Burgundy Sauce

3

Reduce the heat under the pot to medium. Add the chopped carrot, pearl onions, and crushed garlic to the remaining fat in the pot. Sauté for about 8-10 minutes, stirring often with a wooden spoon, until the vegetables soften and lightly caramelize. Scrape up all the tasty bits that stuck to the bottom of the pot during the chicken cooking. Then pour in the entire wine. Increase the heat and bring to a boil. Cook for 3-4 minutes, until the alcohol evaporates and the volume of the wine reduces by about 1/3. You should feel the sharp smell of alcohol disappearing, leaving a deep wine aroma.

Ingredients: Carrot, Pearl onions, Garlic, Dry red wine (e.g. pinot noir, merlot)
Use a wooden spoon to avoid scratching the pot. Deglazing, which means pouring liquid (wine) over the hot bottom of the pot, is the secret to extracting full flavor - all the burnt bits are concentrated umami.

Braised Chicken

4

Place the browned chicken and bacon back into the pot with the wine and vegetables. Add the broth, thyme sprigs, and bay leaves. The liquid should reach about 3/4 of the height of the chicken. Season with salt (about 2-3g) and pepper (about 1g). Bring everything to a gentle boil, then reduce the heat to the absolute minimum, cover the pot, and simmer for about 60-70 minutes. After this time, the meat should be extremely tender and easily come off the bone.

Ingredients: Chicken broth, Fresh thyme, Bay leaf, Salt, Pieprz czarny świeżo mielony
The dish should only gently 'wink', not boil vigorously. Too high a temperature will make the meat tough, and the sauce will evaporate excessively. Check from time to time if the liquid has not reduced too much.

Preparation of Potato Purée

5

While the chicken is simmering, prepare the purée. Peel, wash, and cut the potatoes into even cubes (about 2-3 cm). Place them in a pot, cover with cold, salted water (about 1 teaspoon of salt), so that it covers the potatoes by about 2 cm. Bring to a boil and cook over medium heat for 15-20 minutes, until the potatoes are very soft (a fork should go into them with no resistance). Drain thoroughly in a colander and let them steam for 2-3 minutes. This is an important step to ensure the purée is not watery.

Ingredients: Type C potatoes, Salt
Always start cooking potatoes in cold water. This ensures even cooking from the outside to the inside. Thoroughly draining the water after straining is the secret to creamy purée.
6

Hot, steamed potatoes should be passed through a potato ricer or thoroughly mashed with a masher until there are no lumps. In a small saucepan, heat the cream with 1 tablespoon of butter (15g), without bringing it to a boil. Gradually, while constantly stirring, pour the hot cream into the potatoes until you achieve the desired creamy consistency. Season with salt and freshly ground pepper to taste. Finally, if using, stir in the truffle oil. Cover and keep warm.

Ingredients: 30% cream, Butter, Salt, Pieprz czarny świeżo mielony, Truffle oil
Using a potato ricer guarantees the smoothest, creamiest purée. Avoid using a blender or food processor - they will break down the starch and the purée will become gluey. The cream must be hot, otherwise it will cool down the potatoes.

Finalizing the Sauce and Adding the Mushrooms

7

15 minutes before the chicken is done cooking, prepare the mushrooms. Clean the mushrooms with a damp cloth (do not wash under water, as they will soak up moisture) and cut them into thick slices or quarters. In a skillet, heat 1 tablespoon of butter (15g) and sauté the mushrooms over high heat for 5-7 minutes, until they are golden and the water has evaporated. Season with salt and pepper. When the chicken is ready, carefully remove it from the pot onto a plate. Add the sautéed mushrooms to the sauce. Increase the heat and cook the sauce for 5-10 minutes, until it thickens slightly. Remove from heat and vigorously stir in the last 2 tablespoons of cold butter (30g) until the sauce becomes smooth and glossy. Taste and adjust seasoning if necessary.

Ingredients: Brown mushrooms, Butter, Salt, Pieprz czarny świeżo mielony
Frying mushrooms over high heat causes them to brown rather than cook in their own juices. The technique of adding cold butter at the end (monter au beurre) emulsifies the sauce, giving it a beautiful, velvety texture without the use of flour.

Serving

8

On a deep plate, place a large portion of hot mashed potatoes, creating a small indentation in the center. Insert a chicken thigh into it and generously drizzle with the vegetable and mushroom sauce. Make sure each serving includes shallots, carrots, and mushrooms. Sprinkle generously with freshly chopped parsley for added color and freshness. Serve immediately, enjoying every bite.

Ingredients: Parsley
Warm the plates before serving to keep the dish at temperature longer. Serving in deep plates or bowls will allow guests to comfortably scoop each element of the dish along with the sauce.

Fun Fact

💡

Although 'Coq au Vin' (rooster in wine) is associated with gourmet cuisine, its roots trace back to rural France, where it was a way to utilize old, tough roosters. Long braising in wine aimed to tenderize the meat and give it an extraordinary flavor. Legend has it that the recipe dates back to the times of Julius Caesar and the conquest of Gaul.

Best for

Elegancka kolacja we dwoje Niedzielny obiad rodzinny Przyjęcie dla przyjaciół Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve with a glass of the same red wine that was used for cooking – this is a classic rule for pairing food with wine. Next to it, you can place a basket with fresh baguette, perfect for dipping in the delicious sauce. The dish looks best on deep white plates, which will highlight the intense color of the sauce.

🥡 Storage

Burgundy chicken is one of those dishes that gets better in flavor the next day when all the aromas meld together. Store in the refrigerator in an airtight container for up to 3 days. Reheat slowly over low heat, adding a bit of broth or water if the sauce has thickened too much. Keep the purée separate and reheat with a little milk or cream.

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