Poulet sauce rouilleuse

01 / ABOUT THE DISH

About the dish

Poulet sauce rouilleuse is a chicken dish originating from southwest France, prepared with a sauce made from white wine and the bird’s own blood, which gives the dish its characteristic rust-colored hue. The preparation begins by cutting the chicken into pieces and cooking them in goose or duck fat, fricassée-style, until golden. A large onion and several small onions are added and browned, then a spoonful of flour is sprinkled over the contents to form a roux, which is lightly cooked until it takes on color. White wine and a bouquet garni are poured in, and the chicken blood—collected and lightly vinegar-marinated—is stirred into the roux, which takes on the distinctive “rouilleuse” color. A glass of Armagnac is added and flambéed at the end of cooking to deepen the flavor. Rabbit or hare can be substituted for chicken, or olive oil can be exchanged for goose or duck fat. The essential hallmark is the inclusion of the bird’s blood to bind and color the sauce. Poulet sauce rouilleuse is served hot as a main course, often accompanied by a robust red wine such as Buzet, whose tannins match the richness of the sauce.