Classic Braised Chicken in Creamy Burgundy Sauce
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees Experience a classic French Coq in Burgundy featuring a roasting chicken braised with ham, mushrooms, and onions. Finished with a rich cream gravy and crispy croutons, this dish offers deep, savory flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 4-6 servings |
🔪 Key Equipment
- Large oven-safe saucepan
- Dutch oven
- Fine strainer
- Small pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 ½ lb | Roasting Chicken | cut into 8 pieces |
| ½ Cup | Ham | diced |
| 1 Cup | Mushrooms | whole or sliced |
| 10 | White Onions | small whole onions |
| 1 Slice | White Bread | diced |
| ¼ Cup | Butter | for browning |
| 1 Teaspoon | Salt | to taste |
| 1 Pinch | Black Pepper | to taste |
| 2 Tablespoons | Flour | for coating |
| 1 | Bay Leaf | whole |
| 2 | Cloves | whole |
| 2 Cloves | Garlic | crushed |
| 1 Pint (2 cups) | Burgundy Wine | standard cooking wine |
| 1 Cup | Cream | heavy cream |
| As needed | Butter | for frying bread |
Instructions
Step 1: Prep and Brown
- Preheat your oven to 350°F (175°C).
- Cut the 3 ½ lb roasting chicken into 8 pieces and roll them thoroughly in the 2 tablespoons flour.
- In a large, oven-safe saucepan or Dutch oven, melt the ¼ cup butter. Add the 3 ½ lb roasting chicken, ½ cup diced ham, 1 cup mushrooms, and 10 small white onions. Fry until the 3 ½ lb roasting chicken is golden brown and fragrant.
Step 2: Braise in Oven
- Add the 1 pint (2 cups) burgundy wine, 1 bay leaf, 2 cloves, 2 cloves crushed garlic, 1 teaspoon salt, and 1 pinch black pepper to the saucepan.
- Cover the pan and stew in the oven for at least 45 minutes, or until the 3 ½ lb roasting chicken is tender and yields easily to a fork. (Add a little water during cooking if necessary to maintain liquid levels).
Step 3: Make Gravy and Garnish
- When done, remove the 3 ½ lb roasting chicken, 1 cup mushrooms, 10 small white onions, and ½ cup diced ham to a warm serving dish.
- Place the saucepan with the remaining gravy on the stovetop. Add the 1 cup cream and bring to a boil, stirring constantly, until it reduces to a rich, smooth gravy.
- Strain the gravy through a fine strainer, pouring it evenly over the 3 ½ lb roasting chicken.
- In a separate small pan, fry the 1 slice white bread, diced in butter until golden brown and crisp. Garnish the dish with the resulting croutons.
💡 Make-Ahead & Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Original Recipe Scan
