Poul au Vin

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Poul au Vin
Appearance Large pieces of well cooked chicken in red sauce with a variety of cooked vegetables.
Difficulty 5/10 (0-Easiest)
Creator Cédrique de Monttecan
Class All Classes
  • 4 chicken thighs & 4 chicken drumsticks
  • 1½ cups red Burdigalan wine
  • ¼ cup brandy (optional)
  • 1 cup chicken stock
  • 3 strips of chopped bacon
  • 1 chopped white onion
  • 4 chopped carrots
  • 4 minced garlic cloves
  • 2 Tbsp tomato paste
  • 2 tsp fresh thyme leaves
  • ½ pound finely chopped Pale Sang Sangcap
  • ½ peeled pearl onions
  • Beurre manie

Poul au Vin is another meat-marinade dish from the Burdigala Ailor of the Regalian Archipelago. Invented by the same man who mastered Boeuf Burdigon, Cédrique de Monttecan, Poul au Vin benefits from a much wider adoption base, even from the rural upward, and is enjoyed by many hundreds of people on a daily basis. The dish has been enjoyed by those same people for several decades, with further modifications and local variants formed every few years as the dish continues to expand.


Poul au Vin dates back to pre-Burdigalan meat dishes created and served by the Ithanians at their lavish banquets. Combining wine and meat together was a common culinary practice at the time, but it was the Burdigalan chef, Cédrique de Monttecan, who first extended this practice to a full, deep marinade. Cédrique is viewed by many today as a culinary genius, but in his time, he was highly experimental and largely ignored, at least beyond the borders of Burdigalan territory. He used wine from his family’s Château in his work, and at the age of 30, produced Poul au Vin. Unlike his other, earlier dish though, Poul au Vin spread rapidly among the commoners, as it was an easier to make dish than his luscious Boeuf Burdigon. As a result, his dish reached the Anglians, Heartland Ceardians, and others more rapidly than Boeuf Burdigon, yet was largely ignored as “rural cuisine” by the higher echelons of society. However, by his death in 289 AC, the dish was better accepted by the upper classes and so gained widespread recognition across Aloria. Poul au Vin is now eaten by many different people, and is served in portions large and small, as both a special meal and something more regular for those with an experienced cook or chef at home.


Poul au Vin has a number of steps. The poultry meat should be placed in a bowl, with the alcohol and chicken stock poured over top of it. Meanwhile, the vegetables should be prepared while the bacon is being cooked over medium heat on the stove. The bacon should be cooked until crisp, and then removed, leaving the grease and cooking oil intact. The chicken should then be removed from its marinade and dried before being put in the same pan with the bacon grease, skin-side down at first. It should then be seared on both sides on medium heat until golden brown, which is up to five minutes on both sides. It should then be removed from the pan, with some of the oil and grease removed as well, and put to the side for later use.

The vegetables should be added into the pan and cooked until golden brown, followed by the garlic for an extra minute to allow its flavor to seep into the other ingredients. The vegetables should be pushed to the side of the pan with the tomato paste added in, and cooked for a short time until it has darkened. Then, the wine marinade has to be added fully to the pan, the entire mixture mixed together over medium heat. The chicken should then be placed into the mix, with the thyme placed on top, before it should be covered and left to simmer on low heat for twenty minutes. The oil reserved earlier should now be brought back to be used to cook the mushrooms on a medium heat until browned. Following this, the pearl onions should be put into the pot with the chicken after the twenty minutes have passed, and allowed to cook for another ten. Beurre manie should be prepared and ready to be added to the pot, stirred into the sauce and allowed to thicken over several minutes. Further seasonings of thyme, salt and pepper can then be added before the dish is ready to serve, with the same suggested sides of pastas and mashed potatoes as Boeuf Burdigon.


  • Poul au Vin looks like pieces of cooked chicken in a red sauce with a variety of other vegetables included in the dish.
  • This finely marinated dish often smells both of chicken and faint whiffs of its various component parts.
  • Poul au Vin has a fine taste, the marinated and cooked chicken pairing well with the sauce and vegetables used to create the full dish.


  • Poul au Vin is often considered easier to make than Boeuf Burdigon, a dish it is quite similar to.
  • Brandy was an ingredient added by the rural people who the dish filtered through first, with most higher class versions of the dish leaving it out, though some instead supply high quality or rare brandies in the place of common types to help elevate it.

Writers HydraLana
Processors WaterDruppel, AlphaInsomnia, FireFan96
Last Editor HydraLana on 08/9/2020.

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