Coq au Vin d'Auvergne (au Saint-Pourçain)

Not yet written for this entry.

While coq au vin is claimed by Burgundy (with Chambertin) and Alsace (with Riesling), the Auvergne makes its own legitimate claim with a version braised in Saint-Pourçain — the volcanic-terroir wine from the Allier valley that is the Auvergne's only significant AOC wine region. Saint-Pourçain rouge (primarily Gamay with some Pinot Noir) gives the braise a lighter, fruitier, more mineral character than the Burgundian version — the volcanic soil's imprint translates from the wine into the dish. The Auvergnat method: joint an old rooster or large free-range chicken into 8 pieces. Marinate overnight in a bottle of Saint-Pourçain rouge with a mirepoix (onion, carrot, celery), bouquet garni, peppercorns, and a crushed garlic clove. Remove the meat, pat dry, and brown deeply in lard (not butter — lard is the Auvergnat fat) in a heavy cocotte. Remove the meat, sauté 150g lardons (from local ventrèche fumée — smoked belly), add 200g small onions (grelots) and 200g mushrooms (cèpes if available, Paris mushrooms if not), then deglaze with the strained marinade. Return the meat, add a tablespoon of tomato paste, a pinch of sugar, and a bouquet garni. Cover and braise at 160°C for 2.5-3 hours (for an old rooster; 1.5 hours for a chicken) until the meat falls from the bone. Finish the sauce: remove the meat and vegetables, reduce the braising liquid by half, thicken with a beurre manié (20g each of butter and flour kneaded together), adjust seasoning. The sauce should be dark, glossy, and intense. Serve with pommes vapeur (steamed potatoes) or, more authentically, with a mass of aligot — the potato-cheese preparation that is the Auvergne's universal accompaniment.

Not yet written for this entry.