Poulet Sauté aux Ducs de Bourgogne

I can't pronounce it, but I cooked it!! Phonetically, it would be "Poo lay Saw Tay Oh Duke deh Bore Gone Ya," which is a braised chicken in a cream sauce.

This recipe is from the legendary French chef Eugénie Brazier. She is considered the Mother of Modern French Cuisine. She was one of the first women to win a Michelin star. With her two restaurants, she was the first chef to be awarded 6 Michelin stars. It would take 64 years for another chef to match that.

This recipe comes to me via the great YouTuber "Tasting History with Max Miller." Harkening back to a time when Michelin cuisine was simpler and focused on quality ingredients. The recipe is simple, the sauce is divine.

Ingredients:

3 1/2 lb (1 1/2 kg) chicken, quartered

Salt and pepper (I used pasture-raised, slow-growth natural chickens)

4 tablespoons (56 g) butter

2 egg yolks

2 cups (475 ml) heavy cream

1 1/2 ounces (45 ml) port

1 1/2 ounces (45 ml) cognac

1 1/2 ounces (45 ml) whiskey

1 1/2 ounces (45 ml) kirsch I used Kirschwasser Cherry Brandy

1. Preheat the oven to 400°F (205°C).

2. Sprinkle the chicken quarters with plenty of salt and pepper and rub it into the skin.

3. Heat the butter in a deep oven-safe pan, and once it’s sizzling, place the chicken pieces in it. Cook for a few minutes until they’re a light golden brown, then flip and brown on the other side.

4. Put the pan in the oven and cook for about 40 minutes, or until the chicken is done.

5. Transfer the chicken to a plate and cover it.

6. Return the pan with all the drippings to the stove. Deglaze it with the port, cognac, whiskey, and kirsch. Bring it to a simmer over medium heat and cook it until it’s reduced by about half, about 5 to 10 minutes.

7. Whisk the egg yolks into the heavy cream to combine. Add this mixture to the pan and whisk vigorously while it cooks for about 5 to 10 more minutes, or until it has thickened up. Whisk constantly, or the sauce will get lumpy. Taste, and add salt and pepper to your liking. When it has thickened enough to coat the back of a spoon, pour it through a strainer. A conical strainer will be best for this if you have one.

8. Pour the sauce over the chicken, and serve it forth.

Honestly, you can make this sauce with any chicken dish, and it's going to be amazing!