Ease of Preparation: Medium
Time of Preparation: 2.5 hours
Yield: 4-6 servings
This absolute classic of a dish is the only way to deal with tough rooster or capon meat but will work equally well with an older chicken. Good things come to those who wait, so don’t skimp on the cooking time!
Ingredients:
- 1 6–8-pound (2-4 kg) rooster or capon, cut into 8-10 bone-in pieces
- Olive oil, for searing
- Salt and pepper
- All-purpose flour, for dusting
- 8 ounces (227 g) slab bacon, cut into lardons
- 2 cloves garlic, crushed
- 1 pound button (small) cremini or white mushrooms, whole
- ½ cup (120 ml) brandy
- 3 ½ cups (830 ml) burgundy
- 1 pound (454 g) pearl onions, blanched and peeled
- 3 ½ cups (830 ml) chicken stock
- ½ cup (120 ml) prepared veal demi-glace
- 2 bay leaves
- Several sprigs fresh thyme, tied into bundle
- Parsley, to garnish
Method:
Preheat oven to 300 F (150 C).
Preheat a large (7-quart/7 L) Dutch oven or rondeau over medium-high heat.
Pat the rooster/capon pieces dry. Season the poultry pieces, then dust lightly with flour.
Heat olive oil in a Dutch oven over medium high heat. Working in batches, sear the poultry until evenly browned on all sides.
Set the pieces aside and drain the excess oil from the pan.
Reduce the heat to medium and add the lardons. Cook 3-4 minutes, until the bacon is browned.
Add the mushrooms and pearl onions and cook until the mushrooms just release their juices, 4-5 minutes.
Add the garlic and cook 2 minutes, until soft.
Stir in the brandy and reduce completely.
Stir in the wine, bring the mixture to a boil, and cook for 4-5 minutes.
Add the stock and demi-glace, continue to stir over the heat until simmering.
Return the meat to the pot.
Add the bay leaves and thyme.
Bring the mixture to a boil, then cover, transfer to the oven, and bake for 2 hours, until meat is completely tender but still on the bone.
When ready, locate and discard the bay leaves and thyme.
Transfer the meat to a serving dish and pour over the sauce along with the braised veggies, garnish with parsley.
