Delicious recipes!

Delicious recipes!


Coq en Barbouille
Coq en Barboille (in Berrichon)

Ingredients

  • 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.

 

ANNIE AND DENIS JULIEN RESTAURANT
Rue de Babylone 18000 Bourges
Tel. 02 48 24 41 91 Fax 02 48 24 98 44
Open for lunch and dinner (closed Sunday night, Tuesday night, and Wednesday)