Bouriat de Volaille

Bouriat de Volaille is a traditional French dish that showcases the rich culinary history of France. This dish hails from the provincial regions of France, where rustic and hearty dishes prevail. The name itself translates to 'Bouriat of Poultry', emphasizing the protein at the heart of this delightful preparation. Historically, Bouriat de Volaille was a family meal, prepared on special occasions using local poultry, produce, and spices, and was reputed for its comforting flavors and aromatic personality.

Ingredients for Bouriat de Volaille

• Chicken - 1 whole (about 4 pounds), cut into pieces
• Butter - 3 tablespoons
• Olive Oil - 2 tablespoons
• Onion - 2 medium, diced
• Carrots - 2 large, sliced
• Celery - 2 stalks, chopped
• Garlic - 4 cloves, minced
• Flour - 3 tablespoons
• Chicken Stock - 3 cups
• Dry White Wine - 1 cup
• Thyme - 4 sprigs
• Bay Leaf - 1
• Salt - to taste
• Black Pepper - to taste
• Mushrooms - 1 pound, sliced
• Heavy Cream - 1 cup

Preparation of Ingredients

Before you start cooking, it's crucial to gather and prepare all your ingredients so everything runs smoothly in the cooking process:

Preparatory Steps:

1. Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps to achieve a nice browning. Season each piece with salt and black pepper.
2. Vegetables: Dice the onions, slice the carrots, and chop the celery to your preferred size. Mince the garlic.

Cooking Process

Step-by-step Cooking Instructions:

1. Browning the Chicken: Heat a large Dutch oven over medium-high heat and add the olive oil and butter. Once hot, add the chicken pieces skin-side down and cook until browned (about 5-7 minutes per side). Transfer to a plate and set aside.
2. Sautéing Vegetables: In the same pot, add the onions, carrots, celery, and garlic. Stir and cook over medium heat until the vegetables are softened, about 8-10 minutes.
3. Making the Sauce: Sprinkle the flour over the vegetables, stirring continuously to prevent lumps from forming. Gradually add the chicken stock and dry white wine, stirring until the mixture comes to a simmer.
4. Simmering: Return the browned chicken to the pot along with the thyme and bay leaf. Cover the pot and let it simmer over low heat for 45 minutes.
5. Adding Mushrooms and Cream: Add the mushrooms, cover, and cook for another 15 minutes. Stir in the heavy cream and let it heat without boiling for 5 more minutes.

Enjoying Bouriat de Volaille

This dish pairs beautifully with a crusty baguette, mashed potatoes, or even a bed of fluffy rice. Serve hot and garnish with a sprinkle of fresh parsley, enhancing its visual appeal and providing a pop of fresh flavor.

Accompanying the Bouriat de Volaille with a glass of dry white wine can elevate the dining experience, echoing the wine used in the dish itself.

Cooking Time

For a quick reference to manage your time while cooking, make use of a cooking timer to ensure precise timing for each step.