Le Poulet en Civet Au Vieux Bourgogne (Ragout of Chicken with Onions, Bacon and Mushrooms)

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This isn’t the most colourful dish and certainly feels very dated with its boiled onions. I think the best part of this dish is the garlic toast, which I suppose isn’t the greatest compliment. It calls for marc de Bourgogne a type of french brandy made out of the pulp and stems of the grapes after they have been pressed. It is a rather expensive alcohol (I was able to find a bottle for 50 dollars, the next up being over a hundred) and it tastes like straw. I would recommend simply using cognac or brandy to flambe the chicken (it might taste better too).

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