Delicious recipes!

Delicious recipes!

Coq en Barbouille
Coq en Barboille (in Berrichon)


  • A whole chicken
  • Smoked bacon
  • Small caramelized onions
  • Mushrooms
  • Blood
  • Red wine
  • Oil
  • Butter
  • Flour
  • Onions
  • Garlic
  • Carrot
  • Bouquet garni (thyme, bay leaf, parsley)


The day before

  • Burn the remaining feathers off the chicken, gut it, and cut it into pieces.
  • Leave to marinate in the wine.


The day of

  • Drain the chicken and brown it in butter. When it is well browned, add onions, garlic, carrots. Let cook, then sprinkle with flour.
  • Mix well.
  • Add the marinade and enough wine to cover the chicken.
  • Bring to a boil, then flambé the wine to cut the acidity.
  • Season with salt and pepper and the bouquet garni.
  • Cover and let simmer 2 hours.
  • Carefully separate the sauce from the meat, top with the caramelized onions, blanched and browned lardons, and cooked mushrooms.
  • Add the blood to a bowl. With a whisk, mix with the sauce (still hot).
  • Pour into a saucepan through a fine strainer over the chicken.
  • Serve immediately with steamed or mashed potatoes.


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