26 March 2016, Burgundy, France (about 5,300 miles from New Braunfels, Texas.)

Bonjour, mes amis. Our menu this trip includes Kir Royale, Coq au vin, Parsley-buttered Potatoes, Bosc Pear poached in Burgundy wine. Bon appétit!

Recipes

Kir Royale

(popularized by Felix Kir, the then mayor of Dijon in Burgundy after World War II)

Ingredients

• 1 bottle French champagne
• 1/2 ounce Cassis, preferably Mathilde Liqueur

In a champagne flute add the Cassis. Fill with chilled champagne. Salut!

Coq au Vin

(This dish is over 400 years old. the French claim that when Caesar conquered the Gauls, he was presented an old rooster. His chef soaked it in regional wine, added vegetables, and stewed it slowly.)

Serves 2; Preparation time: 1-2 days; Cook time: about 2 hours

Ingredients

• 1 bottle, 750 ml French Burgundy wine
• 1/2 large onion, sliced
• 1 stalk celery, sliced
• 1 medium carrot, peeled, sliced
• 1 garlic clove, peeled, flattened
• 1 teaspoon whole peppercorns
• organic chicken: 1 breast, two thighs, two drumsticks
• 2 tablespoons olive oil

Combine all items except chicken and olive oil in a large pot. Bring to boil over high heat, reduce to medium, and simmer 5 minutes. Cool completely! Mix in oil. Place chicken in a plastic sealable bag, add marinade, squeeze out air, seal, and refrigerate at least 1 day and up to 2 days.

• 1 tablespoon olive oil
• 3 slices thick-cut bacon, cut cross-wise into strips
• 2 tablespoons all purpose flour
• 1 large shallot, chopped
• 2 medium garlic cloves, chopped
• 2 large thyme sprigs
• 2 large parsley sprigs
• 1 bay leaf
• 1 cup chicken broth
• 3 tablespoons butter
• 1/2 pound assorted mushrooms
• 10 pearl onions, peeled

Transfer chicken to paper towels to drain, patting dry. Strain marinade reserving liquid and vegetables separately.

Heat oil in large cast iron pot (should hold chicken in one layer) over medium-high heat. Sauté bacon until crisp and brown. Transfer bacon with slotted spoon to small bowl. Add chicken to pot skin side down and sauté until brown about 8 minutes each side. Transfer chicken to large bowl. Add marinaded vegetables to pot and sauté until brown, about 10 minutes. Mix in flour stirring 2 minutes. Slowly whisk in reserved marinade liquid. Bring to boil, whisking frequently until sauce thickens, about 2 minutes. Mix in shallot, garlic, herbs, bay leaf, then broth. Return chicken to pot, bring to simmer, reduce to medium-low, cover and cook 30 minutes. Turn chicken over and cook 8 minutes longer.

Meanwhile, melt 2 tablespoons butter in a heavy skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining butter in same skillet. Add pearl onions and sauté until brown, about 8 minutes. Transfer onions to plate next to mushrooms.

Remove chicken from sauce to holding plate. Strain sauce mashing on vegetables to extract liquid. Add sauce to skillet and bring to simmer scraping browned bits from bottom. Return sauce to pot, add onions, simmer over medium heat until just tender, about 8 minutes. Add mushroom and bacon, simmer uncovered until sauce is slightly reduced, about 12 minutes. Remove excess fat from sauce. Season with salt and pepper. Return chicken to pot. (Can be made 1 day ahead; chill uncovered until cold, then cover and keep chilled; rewarm over low heat)

Arrange chicken on serving platter and spoon over vegetables and sauce. Sprinkle wit chopped parsley.

Parsley-buttered Potatoes

Serves 2; Preparartion time: 5 minutes; Cooking time: <20 minutes

Ingredients

• 12-15 baby potatoes
• 3 tablespoons butter
• 1/2 cup fresh parsley, chopped
• zest of 1 lemon
• juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper

Cook potatoes in large pot of boiling salted water until tender, but not mushy, about 15 minutes. Drain. (Can be made up to 2 hours ahead.)

Melt butter in a heavy skillet over medium-high heat. Add potatoes, all but 2 tablespoons parsley, lemon zest, juice, salt and pepper. Cook until potatoes begin to brown, stirring often, about 8 minutes. Transfer to serving bowl and sprinkle with remaining parsley.

Burgundy Wine Poached Bosc Pears

Serves 2; Preparation time: 7 hours; Cooking time: 45 minutes

Ingredients

• 1 bottle Burgundy wine (same as used in coq au vin)
• 1 star anise
• 1 juniper berry
• 1/4 cup Cassis
• 1 orange, julienned zest
• 2 whole cloves
• 2 tablespoons sugar
• 2 firm, ripe Bosc pears, peeled, stems left on

Combine all except pears in a large sauce pan. Bring to boil and boil 5 minutes. Add pears, cover with a parchment paper round to fit, reduce to simmer for 20-30 minutes. Halfway through turn pears gently so they cook and color evenly. Remove pears to bowl. Cook liquid at rapid boil until reduced by half, about 10 minutes.

Pour syrup reduction over pears, refrigerate, covered, for 6 hours to overnight. Serve in bowls with sauce.