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Pairings & recipes / Roast poultry

Roast poultry

with the cuvée Phœnix · Blanc de Noirs Extra-Brut Grand Cru

Roasted free-range chicken with garlic and thyme, and a sparkling jus
Recipe 01

Roasted free-range chicken with garlic and thyme, and a sparkling jus

Time · Prep 20 min · Cook 1 h 15 · serves 4

Ingredients

  • 1 free-range chicken, 1.4–1.6 kg
  • 40 g unsalted butter
  • 2 tbsp neutral oil
  • 1 head of garlic, cloves unpeeled
  • 3 sprigs thyme
  • 100 ml chicken stock
  • Salt, pepper

Method

  1. Preheat the oven to 190 °C; season the chicken generously inside and out and tuck a few garlic cloves and the thyme into the cavity.
  2. Rub the skin all over with the butter and oil; place the chicken breast-side up in a roasting dish and scatter the remaining garlic around it.
  3. Roast for 1 hour to 1 hour 10 minutes, basting frequently; turn the chicken halfway through for even browning.
  4. Transfer the chicken to a board; skim excess fat from the pan, deglaze with the chicken stock, scrape up the roasting juices, and reduce for a few minutes.
  5. Carve the chicken, strain the jus, and serve it alongside.

Why the pairing works. The crisp skin, concentrated roasting juices, and dense flesh of a free-range chicken align with both the vinous depth and freshness of a Pinot Noir vinified as Blanc de Noirs.

Roasted guinea fowl supremes with braised pointed cabbage and smoked bacon
Recipe 02

Roasted guinea fowl supremes with braised pointed cabbage and smoked bacon

Time · Prep 25 min · Cook 35 min · serves 4

Ingredients

  • 4 guinea fowl supremes, skin on
  • 1 small pointed cabbage (or green cabbage)
  • 80 g smoked bacon lardons
  • 20 g butter
  • 2 tbsp oil
  • 100 ml chicken stock
  • Salt, pepper

Method

  1. Shred the cabbage into thin strips, rinse, and drain well.
  2. Render the smoked lardons in a casserole dish until golden; add the cabbage and butter, season, pour in the stock, cover, and braise over low heat for 20–25 minutes.
  3. Season the guinea fowl supremes and sear skin-side down in a hot ovenproof frying pan with the oil for 3–4 minutes, then turn and sear the flesh side for 2 minutes.
  4. Finish in the oven at 180 °C for 8–10 minutes, basting with the released juices.
  5. Slice the supremes and serve over a bed of bacon-braised cabbage.

Why the pairing works. The lightly gamey flavour of guinea fowl and the smoky braised cabbage call for the structure, vinous character, and length of a Bouzy Grand Cru Blanc de Noirs extra-brut.

Other pairings of this cuvée

Discover the cuvée Phœnix ← All pairings