Recipe: Joe's Bouzy Flambé Chicken

Read the story about Bouzy Rouge wine (Pinot Noir) from Champagne and its ideal accompaniment, a chicken lit afire. Recipe adapted by Lyne Noella.

Ingredients
1 organic free-range chicken
Salt and pepper, to taste
1/2 cup soft butter
2 ribs celery, chopped
1/2 cup onion, chopped
3/4 cup brandy, warmed
1/2 cup Port wine
2 Tablespoons whipping cream
1 clove garlic, minced
1 teaspoon each: marjoram, thyme, rosemary
2 Tablespoons cornstarch
1/4 cup water

Serves 4

Wine pairing: Bouzy Rouge from the Champaign Region.

​Preheat oven to 450F. Rub the chicken inside and out with salt and pepper. Place butter, celery and onion in the chicken's cavity and cook at 450 F for 30 minutes. Remove the chicken from oven. Lower the oven to 325F. Pour brandy over the bird and ignite. Baste until the flame falls away. Drench with Port and cream. Sprinkle with pepper and more salt, add garlic and herbs to juices.

Roast at 325F, basting occasionally, until deep brown and tender, 30-40 minutes. Serve with French bread. If you like a thicker sauce, mix water cornstarch and stir in, cooking until thickened.